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
Herby Tomato and Halloumi Salad

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

  1. 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.
  2. Cook in the oven for 5 minutes until they start to crisp up a little.
  3. In a large bowl, toss your chopped tomatoes with the sliced red onion, vinegar and remaining olive oil and zaatar. Season to taste.
  4. 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.
  5. Add the pitta bread pieces, halloumi, cucumber and herbs to the tomatoes and mix well.