Grilled halloumi salad


The salty taste of grilled halloumi (Cypriot cuisine) cheese is perfect as component to a fresh crisp salad, seasoned with lots of garlic, which gives the dish pure energy.


Grilled halloumi salad


8 ripe plum tomatoes

2 cloves garlic, finely chopped

1 tablespoon chopped fresh thyme,

Salt and black pepper,

Sugar to taste

2 tablespoons Balsarnico vinegar

2 tablespoons olive oil

1 lb. (453 g) halloumi cheese, diced

4 tufts of curly lettuce or salad, to separate leaves, enough for 4-6 servings

For the vinaigrette:

4 cloves garlic, peel

Juice 1 lemon

4 fl. oz. (120 ml) oil

Grape salt and black pepper


Preheat oven to 347 F (175 C) . Arrange the tomato slices on a baking sheet. Sprinkle with garlic, thyme, salt, pepper, a pinch of sugar and flavored with balsamic vinegar and olive oil. Roast them for 1 hour or until it is reduced by half. Keep them warm.

Meanwhile, prepare the vinaigrette. Garlic boils in small pot of water, add the cloves and boil for 20 minutes. Drain and peel.

Put the boiled garlic, lemon juice and grape seed oil in bowl of food processor. Whisk until the mixture becomes smooth and soft.

Add water to get a liquid consistency but not too much, add salt and pepper to taste. Heat a grill pan over high heat.

Cook the halloumi on each side until it has formed a crust dark. In a salad bowl, place lettuce, roasted tomatoes and halloumi just gray hiatus with 8 tablespoons of vinaigrette (kept face down for another time). Stir and serve immediately.