The secret to this salad is in the dressing, although the cheese-to-veg ratio doesn’t hurt either.
Serves 8
Ingredients
For the dressing:
¼ cup good-quality olive oil
Salt and milled pepper
3 Tbsp red wine vinegar
Pinch of dried oregano
Pinch of dried tarragon (or 1 fresh sprig when in season)
200g Kalamata olives, pitted
1 green pepper, sliced into thin strips
½ red onion, sliced into thin rings
4 red salad tomatoes, cut into wedges
200g mini rosa tomatoes, halved or whole
1 cucumber, seeds removed (optional) and cut into half-moon slices
2 blocks (200g each) halloumi
Method:
- Combine the dressing ingredients and set aside.
- Place the salad ingredients in a bowl. Add the dressing and toss well to combine. (Add up to an hour in advance and toss well before serving.)
- Prepare medium-hot coals and brush your K-flap braai grid with olive oil. Cut the halloumi into two smaller blocks each.
- Braai the halloumi blocks for 3-5 minutes a side or until golden and crisp
- Top the salad with halloumi and serve immediately.
Cook’s note
You can also grill the halloumi in a cast iron griddle pan. Just be sure to oil the cheese, not the pan, before grilling.
Words; Liezl Vermeulen
Photographs: Zhann Solomons
