16 slices Serrano or Parma ham
150g tub mixed olives
(sh) For the tomato bread
1 loaf crusty sourdough bread or ciabatta
4 tbsp extra-virgin olive oil
1 large garlic clove
6 ripe tomatoes, roughly chopped
(sh) For the lemon and oregano haloumi
3 tbsp extra-virgin olive oil
Juice of 1 small lemon
2 tbsp chopped fresh oregano
2 x 250g packs haloumi
1. For the tomato bread, heat a griddle pan until hot. Cut the bread into thin slices, brush with a little of the olive oil and griddle for a few minutes each side until charred and golden. Rub the peeled garlic clove over 1 side of the griddled bread and arrange on a serving platter.
2. Place the chopped tomatoes in a bowl and toss with 2 tbsp olive oil, a pinch of salt and plenty of ground black pepper. Spoon over the griddled bread slices and drizzle with the remaining olive oil.
3. For the haloumi, mix the olive oil with the lemon juice and oregano in a bowl and set aside to infuse.
4. Slice the haloumi into lengths and place in the hot griddle pan you used to cook the bread. Cook for 1 minute each side, until marked golden with griddle marks, then transfer to a serving plate. Drizzle with the infused olive oil, sprinkle with a little sea salt and plenty of black pepper and serve with the tomato bread, ham and olives.
- If you're vegetarian, omit the meat and replace with artichokes in oil.
- There’s nothing better with mezze than a crisp, fruity, young rosé. Choose a Mediterranean one, perhaps from Provence.