Traditional halloumi is made from a mixture of goat’ and sheep’s cheese, so it great for those who are intolerant to cow’s milk varieties. Information besides the macronutrients (fats, protein and carbohydrates) appears scare about halloumi. The overall fat content is similar to hard cheeses.

The mix of tomatoes, peppers and onions offer fibre and feature the vitamins folate, vitamin A C and B6 plus the mineral manganese. The crushed olives and the oils from the dressing provide monounsaturated fats along with their health supporting benefits.

Prep time: 5 minutes chopping time
Cook time: 10 minutes
Oven temp: 220C/425F/Gas mark 7

Ingredients Serves 2

  • 100 – 150 gms Halloumi, sliced
  • 2 Large red peppers, roughly chopped
  • 6 tomatoes. quartered
  • 6 spring onions, the white bit around 8 cms washed and split down the middle.
  • 6 sun dried tomatoes (from a jar of sun dried tomatoes in olive oil), chopped.
  • 4 Large handfuls of Salad Leaves.

Dressing

  • 1 Tablespoon ready-made Tapenade (olive pate/spread)
  • 2 tablespoons of extra virgin Olive oil
  • 1 dessertspoon of balsamic vinegar

Method

  1. In a large bowl pour off around 2 tablespoons of the oil from the sun-dried tomatoes.
  2. Add the chopped veg and coat well
  3. Lay out the veg on a baking tray and roast for no more than 10 minutes
  4. While the veg are roasting, in a large open pan dry fry the slices of Halloumi until slightly browned. Turn over to brown both sides.
  5. Makes the dressing by mixing the tapenade, olive oil and vinegar together in a jug.
  6. When the veg are done, pop it back in the bowl and add the dressing, mix well.
  7. Put a couple of large handfuls of leaves on a plate and place the veg and halloumi on top.
  8. Serve with warmed granary bread or for a more substantial meal, small new potatoes or a quinoa salad.