So simple to assemble, and full of Mediterranean flavours and goodness – it’s National Vegetarian Week too, so why not try this satisfying Halloumi salad for a summery lunch alfresco?
- Heat a griddle pan over high heat. Toss the Halloumi in olive oil then add to the pan. Cook for 1-2-minutes or until the underside is beginning to char. Turn and cook the other side.
- In a large serving bowl add the tomatoes, onion, cucumber and lettuce and stir in the Coriander Pesto. Add the remaining olive oil, lemon juice and season well.
- Toss in the herbs, add the Halloumi, and scatter over the sumac.