Enjoy this delicious recipe for Exotic Tomato and Grilled Halloumi Salad on hot summer evenings.
125 ml (½ C) olive oil
1 – 2 small cloves of garlic, crushed
800 g ripe mixed colour small tomatoes, rinsed and halved
1/3 of a cucumber, sliced
250 ml (1 C) fresh basil leaves
2.5 ml (½ t) brown sugar
salt and freshly ground black pepper
four slices sourdough loaf, torn into chunks
oil for frying
200 g (1 small block) halloumi cheese, sliced
Place the olive oil in a large glass bowl. Add the garlic.
Add the tomatoes and cucumber and toss to coat.
Season with the salt, pepper and sugar if needed.
Add the basil leaves.
Allow to stand at room temperature for 20 minutes to develop the flavour.
Add the sourdough chunks to the tomatoes and toss well to coat.
Heat some oil in a frying pan on medium heat.
Fry the halloumi cheese slices on each side until they are golden and crisp.
Remove the cheese slices from the pan and drain off any excess oil on paper towel.
Add the halloumi slices to the tomato salad and serve immediately.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.