Halloumi Tomato Salad with Fresh Herbs

Halloumi Tomato Salad with Fresh Herbs is a low-effort, high-reward recipe perfect for entertaining. Thanks to Evergreen Kitchen for the inspiration behind this recipe.

At a glance

25 minutes

Ingredients

1 lemon, zest and juice
2 tbsp chopped flat-leaf parsley
2 tbsp chopped fresh mint
2 tbsp chopped spring onion (green part)
2 tbsp chopped capers, drained
¼ tsp freshly ground black pepper
3 large ripe tomatoes
3 tbsp extra virgin olive oil
250 g block of halloumi cheese

Method

Zest and juice the lemon. You’ll need about 2 tsp of zest and 2 tbsp of juice. Set the juice aside for later.
In a small bowl, combine the lemon zest, parsley, mint, spring onion, capers and black pepper. Mix well and set aside.
Cut the tomatoes into thick slices, about 1 cm thick.
Slice the halloumi into pieces about ½ cm thick. Heat 1 tbsp olive oil in a large non-stick frying pan over medium–high heat. Once hot, cook the halloumi for about 2 minutes each side, until golden brown.
Arrange the seared halloumi and tomato slices on a serving platter. Stir the lemon juice and remaining 2 tbsp olive oil into the herb mixture, then spoon it over the top. Serve immediately while the halloumi is warm.

Original Recipe – Evergreen Kitchen