Name: Greek salad with haloumi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: greek
Ingredients: 2 Lebanese cucumbers, peeled at 1cm intervals; 2 x 200g punnets grape tomatoes, halved lengthways; 1/4 red onion, finely sliced lengthways; 40g olive; Salt & freshly ground pepper; 18.20 gm extra virgin olive oil, plus extra to grease and serve; 1 tsp red wine vinegar; 1 tsp dried oregano; 180g haloumi, cut in half crossways; 82.50 ml fresh mint leaves, torn in half lengthways; Lemon wedges, to serve

Greek salad with haloumi

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Crispy golden haloumi over a vibrant Greek salad.

Ingredients:

2 Lebanese cucumbers, peeled at 1cm intervals
2 x 200g punnets grape tomatoes, halved lengthways
1/4 red onion, finely sliced lengthways
40g olive
Salt & freshly ground pepper
18.20 gm extra virgin olive oil, plus extra to grease and serve
1 tsp red wine vinegar
1 tsp dried oregano
180g haloumi, cut in half crossways
82.50 ml fresh mint leaves, torn in half lengthways
Lemon wedges, to serve

Instructions:

Cut the cucumbers in half lengthwise and then slice them crosswise. Mix them with the tomatoes, red onion, and olives. Season with salt and pepper. Drizzle with olive oil, red wine vinegar, and sprinkle with oregano. Toss lightly to mix everything together.
Preheat a frying pan over medium-high heat. Cut the haloumi halves into four pieces horizontally. Brush both sides with oil. Cook until golden, about 1-2 minutes per side.
Mix mint leaves into the salad, ensuring they are evenly distributed. Portion salad onto serving plates. Place a slice of haloumi on top of each serving. Lightly drizzle haloumi with olive oil. Garnish with lemon wedges before serving.

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