Crumbled Halloumi, Plum & Tomato Salad
A great tip to bring the most flavour out of your tomatoes is to let them sit with a little salt before tossing with the rest of your salad ingredients. The salt will draw out a little of the juices which then gets mixed back into your salad so no flavour is lost.
Lemon juice is great with cheese, the natural acidity a great foil to the cheese’s fats and salt. Fresh parsley and pickled red onion rings would work well here too but I had none to hand when I first made this and honestly I didn’t miss them.
ingredients
- handful cherry tomatoes
- fine salt
- 1 small Lebanese cucumber
- 1 ripe but firm plum
- 180g halloumi
- juice from half a lemon
- glug extra virgin olive oil
method
Cut cherry tomatoes in half or even quarters depending on their size and place in your serving bowl. Sprinkle with a little salt and toss to coat.
Crumble the halloumi and add to a dry frypan. Cook this over a medium heat and stir occasionally until most of the crumbles have garnered a nice toasty colour then remove from heat.
Dice the cucumber and plum then add this to the tomatoes. Scatter with the cooked cheese and drizzle with lemon juice and a little olive oil. Toss well and serve.