Rich tomato and halloumi salad

This sounds so simple, too simple to make a filling lunch. But it is both filling and delicious. Take a packet of halloumi cheese, you know the Greek halloumi which looks rather unappetizing in its plastic packet. It looks like plastic cheese. But give it a chance. This is one of the richest tasting warm salads I’ve eaten in a long while. cherry tomato, halved 24-8-15Serves 4
12 cherry tomatoes, halved
6 tbsp olive oil
1-2 tbsp white wine vinegar
1 tbsp capers
1 small handful black olives
1 small bunch of basil, roughly chopped
one 250g packet halloumi cheese
plain flour for dusting [I used gluten-free] tomato dressing, in the pan 24-8-15Gently warm the tomatoes in a pan over a low heat, with the olive oil, vinegar, capers, olives and basil. Do not allow it to boil. halloumi, sliced 24-8-15halloumi, floured 24-8-15

Meanwhile, slice the halloumi thinly. On a plate, add the flour and a pinch of freshly ground black pepper. Mix the flour with the pepper, then lightly coat each side of each cheese slice in the mixture.

Heat a splash of oil in a hot frying pan, add the cheese and fry for about two minutes. Ready when golden.

Serve in a dish, with a layer of tomato dressing first, topped with cheese and a drizzle of the dressing over the top. plateful 24-8-155 to remember
un paquete de plástico – a plastic packet
las alcaparras – the capers
cuando – when
sobre la parte superior – over the top
una llovizna – a drizzle

Based on an original recipe by Tony Turnbull, featured in The Times.

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