Halloumi & Tomato Salad
This salad is best eaten while the halloumi is still warm and makes a fresh summery salad for lunch.
125g Origin Earth Halloumi – plain or flavoured
125g cherry tomatoes, halved
a couple of handfuls of hot leaves such as rocket, nasturtium, mustard streaks and cress
1 Cut halloumi into 5mm thick slices – I had a rather nicely shaped piece that just required slicing, depending on the shape and size of your piece you may want to cut into squares. Heat a heavy-based frying pan over a medium heat and when hot, add halloumi and cook for a few minutes each side or until brown.
2 Place halloumi and tomatoes in a bowl. Drizzle with oil and a squeeze of lemon juice. Add a good grind of black pepper and toss to combine.
3 Place leaves on a serving platter, arrange halloumi mixture on top and scatter with basil. Serve immediately with a slice of sourdough, if desired.