Herby Tomato and Halloumi Salad
A quick and easy vibrant summer dish.
Serves
2 as a main course / 4 as a side dish
Featuring
Isle of Wight Tomatoes & Seven Ate Nine Pitta Breads
Ingredients
2 Seven Ate Nine pitta breads
3 tbsp olive oil
2 tbsp zaatar
Salt and pepper to taste
600g Isle of Wight Tomatoes, mixed colours and sizes
1 red onion, peeled and finely sliced
1 tbsp red wine vinegar
225g halloumi, sliced
½ cucumber, sliced
Small bunch of mint, leaves picked
Small bunch of coriander, leaves picked
Small bunch of parsley, leaves picked
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 200°C. Cut the pitta breads into small pieces, transfer to a tray and toss with 1 tbsp olive oil, 1 tbsp zaatar and salt and pepper.
- Cook in the oven for 5 minutes until they start to crisp up a little.
- In a large bowl, toss your chopped tomatoes with the sliced red onion, vinegar and remaining olive oil and zaatar. Season to taste.
- Heat a non-stick frying pan over a medium high heat. Slice your halloumi and once the pan is hot, crumble in the halloumi and cook until golden all over.
- Add the pitta bread pieces, halloumi, cucumber and herbs to the tomatoes and mix well.
[Recipe courtesy of Isle of Wight Tomatoes]
