Grilled Halloumi, Tomato and Olive Salad

Name: Grilled Halloumi, Tomato and Olive Salad
Yield: Serves 4
Cuisine: Turkey
Ingredients: 50 g/1¾ oz/⅓ cup pine nuts; 250 g/9 oz halloumi, cut into 5mm/¼in thick slices; juice of 1 lemon; 250 g/9 oz cherry tomatoes; 100 g/3½ oz/1 cup sun-dried tomatoes in oil, drained and finely chopped; 2 large handfuls basil leaves, roughly torn; 100 g/3½ oz/heaped ¾ cup pitted black olives, roughly chopped; 1 tbsp olive oil, plus extra for dressing (optional); ¼ tsp chilli flakes; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

This is adapted from a salad I had in Istanbul, where they use wonderful Turkish chillies that have a mild, smoky, sun-dried taste. I found that by mixing sun-dried tomatoes and chilli flakes you can create a similar flavour.

Ingredients

250 g/9 oz halloumi, cut into 5mm/¼in thick slices
50 g/1¾

Asia
Turkey
Starter
Spicy
Gluten-free
Vegetarian
Mediterranean

Method

Heat a griddle pan over a high heat until smoking, then griddle the halloumi pieces for about 30 seconds on each side, or until you can see lovely charred lines. Remove from the heat and set aside.
Heat a small frying pan over a medium heat. Add the pine nuts and gently toast for 1-2 minutes, or until the pine nuts are golden brown. They will change colour very