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
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.
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.
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.
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.
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.
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