Save to your scrapbook
Halloumi with rocket and roasted tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 x 225g packs Cypressa Authentic Cyprus Halloumi, sliced
190g jar Waitrose Roasted Pepper & Almond Pesto or 185g jar Sacla Spicy Roasted Pepper Pesto
150g cherry tomatoes on the vine
100g pack Watercress, Rocket & Spinach salad
2 tbsp extra virgin olive oil
Juice of ½ lemon
1. Preheat the grill or light the barbecue. Place the sliced halloumi in a shallow dish and spoon over all but 1 tbsp of the pesto. Leave to stand for 5 minutes.
2. Arrange the halloumi on the grill pan with the tomatoes alongside and grill for 2–3 minutes until the cheese is golden. Turn over and spoon over the pesto. Grill for a further 2–3 minutes until golden and the tomatoes are just charred.
3. Arrange the salad in a shallow serving bowl. Whisk the reserved pesto with the olive oil and lemon juice. Pour over the salad and toss together. Arrange the grilled halloumi and tomatoes on top and serve.
Typical values per serving:
This recipe was first published in August 2013.
Average user rating