I haven’t blogged as frequently over the past couple of weeks because I’ve been launching a new business with a friend of mine (it’s an online shop, Davies & Maker, selling lighting and lovely homewares if you want to check it out) and then last week my Mum and I headed to Spain for 5 days to visit my auntie and uncle. More of that later in the week; today I want to share this lovely tomato and halloumi salad with black olives and pine nuts.
I’m having a couple of dairy-free weeks starting today so yesterday, when my partner said he fancied some sort of halloumi salad for lunch I was right there with him. I’ve made this tomato and halloumi salad quite a lot in the past but we hadn’t had it for a good while. It’s quite a luxurious lunch including a couple of more expensive ingredients like pine nuts and sun-dried tomatoes and it is very tasty.
You can buy sun-dried tomatoes in oil in jars or by weight from deli counters. The ones in jars are handy to have in the cupboard because they keep for ages unopened but I do love the slow roasted tomatoes in oil from Morrison’s deli counter and that’s what I used here. For cooking I usually just have a jar of cheap pitted black olives in the fridge. They keep fairly well once opened and are handy to have in to add a handful to salads, pasta sauces, etc.
This dish is lovely served with good fresh bread to mop up the juices.
- 1 tbsp olive oil
- 150g halloumi, sliced
- 25g pine nuts
- 150g cherry tomatoes, halved and/or quartered
- 50g pitted black olives, sliced
- A sprinkle of dried chilli flakes (optional)
- A few fresh basil leaves, torn into pieces
- 50g sun-dried tomatoes in oil
- Juice of 1/2 lemon
- Freshly ground black pepper
- Put the pine nuts in a dry frying pan and heat on the stove for a few minutes until they start to turn golden. Shake them from time to time and keep an eye on them because they can burn very quickly.
- Combine the cherry tomatoes, black olives, half of the pine nuts and the basil leaves in a serving bowl.
- Take the sun-dried tomatoes out of the oil but don't worry about drying them off; the oil on them helps to dress the salad. Cut into small pieces (I find this easiest to do with kitchen scissors) and add to the bowl.
- Add the lemon juice and a good sprinkle of black pepper and stir everything together.
- Just before you're ready to serve the salad, heat 1 tbsp olive oil in a frying pan until hot and fry the halloumi for a minute or two on each side until golden. You can use a griddle pan here if you prefer.
- Place the halloumi on top of the salad, sprinkle with the remaining pine nuts, serve and enjoy!