100 g cherry tomatoes
80 g mixed salad leaves
50 g Greek-style black olives
375 g piece Halloumi cheese
3 tbsp olive oil
salt and freshly ground black pepper
80 g mixed salad leaves
50 g Greek-style black olives
375 g piece Halloumi cheese
3 tbsp olive oil
salt and freshly ground black pepper
To serve
small bunch fresh mint
method
1. Wash, dry and halve the cherry tomatoes.
2. Empty the salad leaves into a bowl and toss in the tomatoes and olives. Set aside.
3. Cut the cheese into 1 cm thick slices.
4. Brush a ridged non-stick frying pan with a little of the oil and heat until hot.
5. Add the cheese slices, pressing down gently to seal, and cook for 1 minute on each side until golden.
6. You may need to do this in 2 - 3 batches if your pan is small.
2. Top each with a few slices of cheese.
3. Drizzle with remaining oil and sprinkle with a few mint leaves, tearing them into small pieces if large.
4. Season and serve whilst the cheese is still hot.
2. Empty the salad leaves into a bowl and toss in the tomatoes and olives. Set aside.
3. Cut the cheese into 1 cm thick slices.
4. Brush a ridged non-stick frying pan with a little of the oil and heat until hot.
5. Add the cheese slices, pressing down gently to seal, and cook for 1 minute on each side until golden.
6. You may need to do this in 2 - 3 batches if your pan is small.
To serve
1. Divide the salad between 4 serving plates.2. Top each with a few slices of cheese.
3. Drizzle with remaining oil and sprinkle with a few mint leaves, tearing them into small pieces if large.
4. Season and serve whilst the cheese is still hot.
serving amount
serves 4
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