Halloumi & Tomato Salad

This salad is best eaten while the halloumi is still warm and makes a fresh summery salad for lunch.

Serves 2

125g Origin Earth Halloumi – plain or flavoured
125g cherry tomatoes, halved
lemon
olive oil
freshly ground black pepper
a couple of handfuls of hot leaves such as rocket, nasturtium, mustard streaks and cress
shredded basil

1              Cut halloumi into 5mm thick slices – we 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.