Greek Salad with Grilled Halloumi

Ingredients

• 200g halloumi cheese, sliced into 1cm slabs
• 2 large ripe tomatoes, cut into wedges
• 1 English cucumber, chunked
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1 green bell pepper, sliced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• Fresh mint leaves for garnish

Instructions

1. Combine tomato wedges, cucumber chunks, sliced red onion, bell pepper, and Kalamata olives in a large bowl.
2. Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper to make the vinaigrette. Pour over the salad and toss gently.
3. Heat a non-stick pan or grill pan over medium-high heat. Cook halloumi slices for 2 minutes per side until golden brown with grill marks. No oil needed - halloumi releases its own fat.
4. Divide the dressed salad between two plates. Top with the warm grilled halloumi slices.
5. Tear fresh mint leaves over the top, add a final drizzle of olive oil, and serve immediately while the halloumi is warm.

Notes

• Halloumi is best served right after grilling - it becomes rubbery as it cools.
• For a more traditional version, use crumbled feta instead of halloumi (no cooking needed).
• Add a squeeze of lemon juice at the end for extra brightness.
• Serve with warm pita bread to make it a more filling meal.