Greek salad with mint and fried halloumi

Ingredients

1 cucumber, peeled and cut into chunks
4 plum tomatoes, cut into chunks
100g kalamata olives
1 red onion, very thinly sliced
½ tsp dried oregano
Small bunch of fresh mint, chopped
Juice of ½ lime, plus wedges to serve
2 tbsp olive oil
200g halloumi, cut into 8 slices
Plain flour for dusting

Ingredients

1 cucumber, peeled and cut into chunks
4 plum tomatoes, cut into chunks
100g kalamata olives
1 red onion, very thinly sliced
½ tsp dried oregano
Small bunch of fresh mint, chopped
Juice of ½ lime, plus wedges to serve
2 tbsp olive oil
200g halloumi, cut into 8 slices
Plain flour for dusting

Method

In a bowl, toss together the cucumber, tomatoes, olives, onion, oregano, fresh mint, lime juice and 1 tbsp of the olive oil, then season well. The salad can now be covered and chilled until ready to serve.
Divide the salad among plates. Heat the remaining oil in a non-stick frying pan over a medium-high heat.
Dust the halloumi slices lightly with flour, shake off any excess, then fry for a couple of minutes on each side until golden. Serve immediately, with the salad.

Method

In a bowl, toss together the cucumber, tomatoes, olives, onion, oregano, fresh mint, lime juice and 1 tbsp of the olive oil, then season well. The salad can now be covered and chilled until ready to serve.
Divide the salad among plates. Heat the remaining oil in a non-stick frying pan over a medium-high heat.
Dust the halloumi slices lightly with flour, shake off any excess, then fry for a couple of minutes on each side until golden. Serve immediately, with the salad.

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Janice Docherty says:

14th Jul 2015 at 12:20 pm

this salad looks amazing, I would love to be able to whip this up without a 2nd thought.

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