food

Mixed Leaf Salad with Halloumi & Coriander

Summer is well on its way,  but even if the weather doesn’t quite meet barbecue and garden party standards yet, this dish is sure to bring a bit of summer feeling to your kitchen.

I am not a great salad eater, but I find that if a salad is really bursting with flavour, I will eat it enthusiastically and make it again and again. That is exactly the case with this one. Coriander, mint and a hint of chili give it lots of flavour and the fried halloumi adds crunch and warmth.

 

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Ingredients per person

3-4 lettuce leaves

1/2 stick of celery

1 tomato

A couple of sprigs of mint

1 mild chili (substitute red pepper if you don’t like chili)

A handful of fresh coriander leaves and stalks

1/2 lemon

Olive oil

5  x 1.5cm-thick slices of Halloumi  cheese

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Wash the leaves, herbs, celery and chili and pat them dry. Squeeze the lemon juice into a small bowl.

Arrange the lettuce leaves on a plate. Finely slice the celery and scatter over the leaves. Cut the tomato into eighths and arrange on the lettuce. Finely slice as much of the chili as you wish to use, removing the seeds as you go, and sprinkle the chili slices over the salad.

Tear the mint leaves into pieces and sprinkle them along with half of the coriander over the salad. Drizzle  with olive oil, a small grinding of seasalt and a splash of lemon juice. Toss the salad, taste a leaf and adjust seasoning to taste.

Heat a splash of olive oil in a small pan over a medium heat. Add the 5 slices of halloumi to the pan and fry for 1-2 mintes on each side till they are crisp and golden brown.

Top the salad with the cheese slices and serve straight away.

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