I imagine myself eating this on holiday at a table in the shade with friends – a long lazy lunch with all the ingredients having come from the local market. It is not quite as easy to griddle halloumi as you might think. The slices of cheese shouldn’t be too thin as they will break apart when you try to turn them over – mind you there is so much going on on this plate that you can hide the flaws! Oil the griddle pan well too. Once I had ‘composed’ the salad I drizzled some basil oil from my squirt bottle over it followed by the juice of a quarter of a lemon. Last of all a little salt and freshly ground black pepper.
1 tbsp. olive oil
8 slices of halloumi (approx. 6 oz.)
12 baby tomatoes – halved
1 x can of cannellini beans
A couple of thin slices of red onion – halved and then split into individual pieces
A few leaves of watercress
A drizzle of basil oil (about 1 tbsp.)
Paint the griddle with oil and heat to a high heat. Place the pieces of halloumi on the griddle and cook for a couple of minutes on each side to get the brown stripes.
Arrange the cheese, tomatoes, beans, red onion and watercress on a serving platter.
Drizzle the basil oil over followed by squeezing the lemon.
Season with salt and freshly ground black pepper.