Want to meet your new go-to lunch, your new favourite quick and simple midweek meal or the side salad for your summer BBQs? Well say hheeellllooo to my Summer Halloumi Salad. It’s delicious. It’s fresh. It’s so quick and simple to make and the cherry on the top is it’s healthy!
My husband’s ultimate favourite food would hands down be tomatoes, dark chocolate coming in a very close second. I could buy a punnet of cherry tomatoes, put it in the fridge and come back literally 10 minutes later and there will be just a couple of tomatoes remaining in the container. There are some things that just mystify me about what happens (a) does he have a sixth sense or radar that knows when I’ve put a punnet in the fridge? (b) how can he eat so many tomatoes in such a short space of time, does my husband have a gift? and (c) why does he always leave one or two in the container? Is there some sort of tomato eating ‘code of ethics’ that I’m not aware of? Does he think it’s good manners? Or does he think by leaving one or two the container somehow still looks full and I won’t notice there are “a few” missing? I really don’t know.
Needless to say, my husband loves this recipe! In actual fact, despite it’s simplicity, everyone I’ve made it for have loved it – hopefully they weren’t just being polite. Awkward. I often make this for friends and unexpected guests as it’s so easy to whip up for lunch as the ingredients are generally things I have in the fridge over summer apart from maybe the halloumi but it keeps for such a long time in the fridge it’s great to pick up one with the shopping and have it on hand to put with lunch or dinner or of course my Summer Halloumi Salad! I don’t always have avocado on hand because it can sometimes be a little pricey or it’s not ripe, but the salad is also pretty darn good without it – make it once using my recipe then make it again and play around with the ingredients! Of course, I don’t always have tomatoes on hand, but that’s not due to my lack of purchasing them!
Enjoy. xo Kate
Summer Halloumi Salad
- 200 g 7oz halloumi cheese (see note below)
- 1 cup diced cucumber
- 1 avocado
- 6 small vine ripened tomatoes
- 1 medium lemon juiced
- 2 Tbsp olive oil
- sea salt and freshly cracked black pepper
Slice halloumi chess so it is about 1cm (1/2 inch) thick. Lightly grease a frypan (skillet) and heat over medium heat. Add the halloumi and cook for approximately 3-5 minutes each side or until golden brown. Remove and cut into approximately 1cm x 1 cm (1/2 inch) squares.
While the halloumi is cooking make the rest of the salad. Dice cucumber, avocado and tomatoes into roughly cut 1cm (1/2 inch) cubes. Place in a bowl with lemon juice, olive oil and seasoning. Gently toss to combine. Check seasoning and add more salt and pepper if desired (remembering the halloumi is quite salty).
Divide between two serving bowls/plates and top with halloumi. Halloumi can be served warm or cold.
Halloumi is a semi-hard Greek cheese with a high melting point which makes it great to grill or fry. The cheese is brined and is therefore deliciously salty so easy on the salt when you’re making the salad.