Halloumi is a delicous cheese with a fabulous texture when cooked, it goes golden brown on the outside, and melts in the middle. It works particularly well in a salad with Mediterranean flavours. Halloumi was originally a cheese produced from ewes milk by the bedouin people, however, due to it's excellent texture and flavour its popularity spread. If possible, buy the ewes cheese rather than the cows milk variety, as it has a superior flavour. The quantities shown in this recipe serve 2 as a main meal when served with either pitta bread or ciabatta.

Ingredients

• 85g Mixed salad leaves, preferably including some rocket
• 150g Cherry tomatoes, halved
• 1 Yellow pepper, chopped
• 1/3 Cucumber, chopped
• 3 Spring onions, sliced
• 75g Black olives, pitted and halved
• Juice of 1 Lemon
• 1 tbsp Fresh mint, chopped
• 1 tbsp Fresh thyme, chopped
• 3 tbsp Olive oil
• 1 tsp Sugar
• Freshly ground black pepper
• 300g Halloumi cheese, sliced
• 1 tbsp Pine nuts

Method

1. Mix the leaves, tomatoes, pepper, cucumber, spring onion and olives in a bowl.
2. Place the herbs, lemon juice, oil, sugar and pepper into a jar with a tight fitting lid and shake well.
3. Drizzle the dressing over the salad and toss.
4. Place the halloumi slices onto a foil-covered grill, and grill at high for 2 minutes on each side, or until the cheese is golden and just starting to soften.
5. Divide the salad between the serving plates and arrange the cheese on the top.
6. Sprinkle the pine nuts over the salad and serve immediately, while the cheese is hot.