Halloumi is a firm favourite in our house and I really wanted to try something different with it so I decided to go down the middle eastern route. It worked so well. The entire salad was delicious with lots of hidden tasty treats like the preserved lemons, cranberries and sun dried tomatoes. I will definitely have this salad again.
Ingredients (serves 2)
For the halloumi
- 2 tbsp zaatar spice blend
- 6-8 medium slices of halloumi
For the salad
- 1 small bag of spinach leaves
- 1 tin of chickpea’s, drained and rinsed
- 1/2 preserved lemon, roughly chopped (recipe here)
- 6 sundried tomatoes, roughly chopped
- 2 heaped tbsp of dried cranberries
For the dressing
- 2 tbsp fresh mint, finely chopped
- juice of a lemon
- 1 garlic clove, minced
- 3 tbsp olive oil
- 1 tbsp runny honey
- Heat a dry frying pan over a medium heat. Prepare the halloumi by spreading the zaatar onto a plate and press in the halloumi on both sides so they get a coating. I didn’t need to use anything to make it stick as my halloumi was nice and moist. Place the halloumi into the dry pan and fry for around 3 mins on each side. Set aside on kitchen roll.
- Prepare the salad by adding all the ingredients into a bowl and lightly toss to combine. When I rinse my chickpeas I always give the a firm stir with my hands so I can get as many as the skins off as possible.
- Make the dressing by adding all the ingredients into a bowl or jar, whisk or shake well to combine.
- Assemble by sharing the salad between 2 serving dishes. Drizzle over the dressing and then finish off by adding the halloumi. Enjoy.