Tomato & manouri cheese salad

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.

5 out of 5 stars(7) Rate this recipe
Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 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)

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,447kJ/ 350kcals

Fat

31g

Saturated Fat

14g

Carbohydrates

7.8g

Sugars

7.2g

Fibre

2.3g

Protein

6.3g

Salt

2.4g

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars7 ratings

5 Stars

7

4 Stars

0

3 Stars

0

2 Stars

0

1 Stars

0