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Honey Grilled Halloumi Salad

Recipe

This gorgeous salad is easy, cheesey and oh so tasty.

Serves: 6 people   |   Prep time: 20 minutes   |   Cooking time: 15 minutes

Greek   |   Main   |   Gluten Free   |   Vegetarian

  

Ingredients

  • 2 x 225g packs Halloumi
  • 60ml Squeezy Honey
  • Juice of ½ a Lemon
  • Fresh Thyme Leaves
  • 30ml Olive Oil
  • 90g bag Rocket & Baby Leaf Salad
  • 150g Cherry Tomatoes
  • 10g Fresh Mint Leaves
  • 1 Large Red Onion
  • 1 Large Ripe Avocado
  • Sea Salt and Black Pepper

For the dressing

  • Juice of ½ a Lemon
  • 2 tsp Honey
  • 50ml Olive Oil
  • ½ tsp Mustard
  • 1 flat tsp Tomato Purée

  

Method

  1. Put the squeezy honey and lemon juice in a shallow bowl, season with some salt and pepper, scatter over some thyme leaves and mix well.
  2. Slice each block of halloumi into 5 pieces and then put in with the honey mix, spoon over the dressing and allow to soak for at least an hour in the fridge.

To make the salad

  1. Cut the tomatoes in half. Peel and thinly slice the red onion. Cut the avocado in half, remove the stone and scoop out the flesh and chop. Pour a little lemon juice over to stop them going brown. Toss all of the above with the rocket, mint and baby leaf salad.

To make the dressing

  1. Mix all the ingredients together and whisk. Remove the halloumi slices from the marinade. Heat the olive oil in a frying pan and fry the halloumi on both sides until brown. Place the halloumi on top of the salad and serve alongside the dressing.