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Tomato And Halloumi Salad

Servings 2


  • 1 tbsp olive oil
  • 150 g halloumi sliced
  • 25 g pine nuts
  • 150 g cherry tomatoes halved and/or quartered
  • 50 g pitted black olives sliced
  • A sprinkle of dried chilli flakes optional
  • A few fresh basil leaves torn into pieces
  • 50 g 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!


Adapted from Mighty Spice Cookbook by John Gregory-Smith (This book contains non-vegetarian dishes.)