Warm Mediterranean salad with grilled halloumi and mint

SERVES 6 READY IN 45 mins

INGREDIENTS

● 2 PITTA BREADS ● 6TBSP OLIVE OIL

● 1TBSP DRIED OREGANO ● 2 RED ONIONS, CUT INTO WEDGES

● 6 TOMATOES, HALVED ● 200G MIXED CHERRY TOMATOES

● 100G PITTED KALAMATA OLIVES

● 1 PACK HALLOUMI, THICKLY SLICED FOR THE DRESSING

● 20G FRESH MINT LEAVES ● 1 GARLIC CLOVE, CRUSHED ● 1TBSP RED WINE VINEGAR

1 Preheat the oven to 200C/ Gas 6. Slice the pitta breads in half so that they are one layer, then cut into smaller wedges. Mix 2tbsp of the oil with the oregano and brush both sides of the pittas. Cook on a baking tray for 10 mins until crisp, then put on a wire rack to cool.

2 On the same baking tray, add the onion wedges and drizzle with ½tbsp of the oil. Cook for 10 mins, then add the tomatoes, olives and another ½tbsp oil. Season with salt and pepper, and cook for another 10 mins.

3 Make a mint dressing by blitzing the mint, garlic and red wine vinegar with 2tbsp of the oil in a food processor until combined.

4 Brush both sides of the halloumi with the remaining 1tbsp oil. Heat a frying pan and cook the halloumi for around 1 min on each side until golden.

5 Transfer the roasted onion, tomatoes and olives to a serving platter. Scatter over the pitta chips and halloumi, and drizzle over the mint dressing.