Grilled Halloumi Salad

Salad

• halloumi250 g
• olive oil1 tbsp
• little gem lettuce2
• cucumbers1
• cherry tomatoes300 g
• red onions½
• mint15 g
• flat-leaf parsley15 g
• ground sumac (optional)½ tsp

Dressing

• extra virgin olive oil4 tbsp
• lemon juice2 tbsp
• runny honey1 tsp
• garlic (optional)1 clove
• dried oregano½ tsp
• black pepper
• salt

Dressing

1. 01

   Crush the garlic, if using. Put the extra virgin olive oil, lemon juice, honey, garlic, oregano and pepper in a jar with the smallest pinch of salt, screw the lid on and shake until the dressing thickens and turns cloudy and pale.

2. 02

   Taste it on a lettuce leaf. It should be noticeably sharper than a dressing you would use on its own, since everything salty on the plate will flatten it out.

Salad

3. 03

   Thinly slice the red onion and drop it into a bowl of cold water and leave it while you do everything else. 10 minutes takes the harsh raw edge off without losing the crunch. Drain it well before using.

4. 04

   Halve the cucumber lengthways, scrape out the watery seeds with a teaspoon and cut the halves into thick slices on the diagonal. Deseeding is what keeps the plate from going watery.

5. 05

   Separate the lettuce leaves and halve the tomatoes. Pile the lettuce, the cucumber, the tomatoes, the drained onion and most of the mint and parsley on a wide platter and toss with about two thirds of the dressing.

6. 06

   Cut the halloumi into 1 cm slices and pat them completely dry on kitchen paper. Wet cheese steams and sticks instead of browning.

7. 07

   Heat a griddle pan over medium-high heat until a drop of water skitters across it. Brush the halloumi with the olive oil, lay the slices down and leave them alone for 2 to 3 minutes, until they lift cleanly with dark bar marks underneath. Turn and give them 2 minutes more.

8. 08

   Lay the hot halloumi on top, spoon the rest of the dressing over the cheese while it is still hot enough to drink it in, and scatter over the remaining herbs and the sumac, if using. Serve immediately.