Thursday, 2 July 2015

Halloumi and Tomato Salad

This recipe was inspired by the Italian Salad Insalate Caprese.  In this heat it has been far too muggy to eat heavy food.  Something about the intensely salty halloumi made me think "this will work" and you know?  It did!  The saltiness really brought out the flavour of the tomatoes.

For the best flavour, allow your tomatoes to come to room temperature first.

Halloumi and Tomato Salad - Serves 1

100g, 4oz Halloumi
2 large tomatoes
Spray oil for frying
1 tsp White wine vinegar
1-2 tsp extra virgin olive oil
Basil, to serve

Slice the halloumi and fry in a non stick frying pan or griddle (using spray oil) until browned.

In the meantime, slice the tomatoes and put on a plate.  Top with the fried halloumi, vinegar, oil and basil leaves.


I've linked this up to recipe of the week.

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  1. LOVE halloumi. And that is such a great name for a blog :-) #recipeoftheweek

  2. Halloumi is one of my favourite meals. Best kept simple, great recipe!

    1. Absolutely. I love a bit of halloumi.

  3. Delicious! Love everything.



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