- 250g halloumi, cut into thick slices
- Extra virgin olive oil
- 1 punnet baby tomatoes, halved
- 100g assorted pitted olives, torn in half
- 1 small Lebanese cucumber, halved and thinly sliced
- ½ small bunch coriander, leaves picked
- ½ small bunch mint, leaves picked
- ½ lemon, zest and juice
- Sea salt and freshly milled pepper
- 3 tsp dried oregano
- 2 tsp honey
Method
Heat a heavy-based frypan over medium-high heat. Swirl in some olive oil and sear halloumi on both sides until golden and soft. Meanwhile place tomatoes, olives, cucumber and herbs in a bowl. Add lemon zest and juice followed by 3 tbs of olive oil. Season and set aside. Arrange Baba Ganoush onto places, sprinkle with oregano then place halloumi on top. Drizzle halloumi with honey and place salad on top.
Serves 4
Baba Ganoush
- 1 eggplant
- ½ cup tahini
- 1 clove garlic
- ½ lemon, zest and juice
- Sea salt and freshly milled pepper
Method
Cook the eggplant over a flame until collapsed and the skin is charred. Plunge into a bowl of water and remove the skin. Tear flesh into thin pieces and allow to drain in a colander. In a bowl mix the chopped eggplant with the rest of the ingredients and season to taste.
