A light, summery salad that balances sweet, salty and crunchy, perfect for hot days when turning on the oven feels illegal. It works as a side or a light main and travels well for barbecues and beach lunches.
Ingredients (serves 4):
- 180g pack halloumi, sliced thickly
- 1 cup fresh pineapple, cut into wedges
- 2 cups mixed salad leaves (rocket, spinach, cos)
- 1 Lebanese cucumber, thinly sliced
- 2 tbsp extra virgin olive oil
- Zest of 1 lime
- 1 tbsp fresh lime juice
- 2 tbsp maple syrup
- 1 tbsp finely chopped fresh mint
- Cracked black pepper to taste
Method:
- Heat a grill pan over medium heat and lightly brush with olive oil, then grill the halloumi for 1 to 2 minutes per side until golden.
- Add pineapple to the same pan and grill briefly until lightly caramelised, about 1 minute per side.
- In a small bowl, whisk lime zest, lime juice, maple syrup and remaining olive oil until combined.
- Arrange salad leaves and cucumber on a platter, then top with grilled halloumi and pineapple.
- Drizzle with dressing, sprinkle with mint and finish with cracked black pepper before serving.