Tomato & manouri cheese salad
The sweet, tangy, tomatoey juices are the star of this salad by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London). You could swap in halloumi, but it will be saltier.
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 450g vine tomatoes
- 1 shallot, thinly sliced
- 1 tsp sea salt flakes
- ½ tsp sugar
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- 170g pack manouri cheese
- 5 clove/s garlic, peeled and smashed
- 270g cherry vine tomatoes
- 4 sprig/s mint, leaves picked and roughly chopped
- Crusty bread, to serve (optional)
Slice the 450g vine tomatoes thinly and put on a large serving platter. Break up the sliced shallot into rings and sprinkle half over the tomatoes (reserving the remainder). Sprinkle the sliced tomatoes and shallot with the salt and sugar, then drizzle the red wine vinegar all over.
Heat the oil in a large frying pan, then add the manouri, smashed garlic and the remaining shallot; fry for 2 minutes, then carefully flip the cheese and fry for another 2 minutes, stirring the garlic and shallot.
Transfer the cheese to a chopping board, cut into 8 wedges and arrange over the sliced tomatoes. Tip the whole cherry tomatoes into the pan, fry until their skins split, then pour the mixture, with all the juices, over the sliced tomatoes and cheese. Sprinkle over the mint and serve with crusty bread, if liked.
Typical values per serving when made using specific products in recipe