GRIDDLED HALLOUMI WITH SALSA VERDE DRESSING
PREP TIME 15 minutes COOK TIME 5 minutes SERVES 4
INGREDIENTS
30g fresh flat-leaf parsley 30g fresh basil 15g fresh mint 1 tbsp Opies capers, rinsed, drained and finely chopped 2 tbsp Opies mini gherkins, finely chopped 2 tbsp red wine vinegar 5 tbsp extra virgin olive oil 1 tsp Dijon mustard ½ garlic clove, crushed ½ lemon, juiced salt and pepper 2 x 225g blocks of halloumi, thickly sliced salad leaves, griddled peach slices and pitta breads, to serve
METHOD
1 Remove the stalks from the parsley, basil and mint then finely chop the leaves and add to a bowl.
2 Add the capers and gherkins to the bowl with the red wine vinegar, 4 tbsp oil, Dijon mustard, garlic and lemon juice. Add more olive oil or red wine vinegar if needed – the sauce should be tangy, thin and pourable in consistency. Season.
3 Heat a griddle pan on the hob until hot.
4 Brush the halloumi slices with the remaining 1 tbsp oil and griddle for 1-2 minutes on each side or until charred lines are visible.
5 Arrange the salad leaves, then place the halloumi slices and peach slices on top. Drizzle over the salsa verde dressing and serve with the pitta bread.
COOK’S TIP
If you can, leave the salsa verde in the fridge overnight to allow the flavours to really mingle. Use up any leftover dressing on grilled meats, fish or mixed into a pasta salad.
Recipe and image courtesy of Opies, opiesfoods.com