Manic Monday Meal: Grilled Halloumi Cheese with a Tuscan Inspired Tomato Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 clove of garlic
  • 4 anchovy fillets
  • extra virgin olive oil
  • 3 tbls balsamic vinegar
  • 800g mixed colour tomatoes
  • ½ bunch spring onions
  • 2 tbls capers
  • 10 sundried tomatoes
  • ½ bunch of basil
  • 1 can of lentils
  • 1 handful of rocket
  • 1 avocado (optional)
  • 2 blocks of halloumi
  • 1 lemon to serve
Instructions
  1. Peel the garlic and pop it into the food processor along with the anchovies, 1 tbls olive oil, the balsamic vinegar, half the tomatoes, all but 1 spring onion trimmed and basil, reserving the smallest leaves to sprinkle on at the end.
  2. Blitz it all together until it becomes a smooth dressing then season well to taste and pour it into a sieve to strain out the excess water.
  3. Pour the dressing into a large bowl then add the rinsed and strained canned lentils and the rocket.
  4. Cut the remaining tomatoes in half and add to the bowl along with the chopped sundried tomatoes, capers and avocado. Chop the remaining spring onion and scatter it along with the small basil leaves over the dish.
  5. Heat a pan on medium heat. Remove the halloumi from its packaging and pat dry with some paper towel. Cut halloumi in half length ways and then again down the middle so that each block gives you 4 pieces.
  6. Using a little bit of oil in the pan, fry the cheese for 30 seconds to 1 minute on each side until it browns then remove from the pan and serve right away with the salad. Serve the cheese with lemon wedges.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/manic-monday-meal-grilled-halloumi-cheese-tuscan-inspired-tomato-salad/