Halloumi and Tomato Salad with Gremolata

Serves 2

Ingredients

  • 500g mixed tomatoes – a variety of sizes, shapes and colours will look nicest
  • 2 handfuls rocket (about 40g)
  • 1 small bunch parsley, main stalks removed
  • 1 clove garlic
  • 1 unwaxed lemon
  • 1 x 250g block halloumi, sliced
  • sea salt and freshly ground black pepper
  • extra virgin olive oil

Method

  1. Slice the larger tomatoes and halve any smaller ones. Place onto a serving platter with the rocket, season with salt and pepper and drizzle generously with olive oil then toss to coat everything.
  2. Finely chop the parsley, then using a fine grater, grate the garlic over the top. Using the same fine grater, zest the lemon on top too. Add a pinch of salt and chop everything again until really finely chopped and well mixed.
  3. Heat a large frying pan over a medium heat and add a dash of oil. Fry the slices of halloumi on either side for about 2-3 minutes on each side, until dark golden.
  4. Meanwhile, squeeze a little of the lemon juice over the tomatoes and toss. Taste and adjust the seasoning or add more lemon juice if needed.
  5. Once the halloumi is cooked, transfer onto the serving platter, on top of the tomatoes, drizzle with a little bit more oil then sprinkle the gremolata over everything. Serve immediately.

Back to Escape to the Farm

Stay at Kate's

Visit page
Latest Book
Where the Hearth Is
Where the Hearth Is Order yours today
Home Cooked
Home Cooked recipes from the farm Order yours today
A word from Kate...

I’m lucky enough to travel the world, have fantastic experiences and meet amazing people - all in the name of work

Kate Humble
Kate's signature
Keep in touch

Stay up to date with Kate’s news. We won't share your details and you can unsubscribe at any time.

                   
         
       
Kate Img Geese taking flight