One of the things I love most about a day spent at home is being able to cook something delicious for lunch. Inspired by a cookbook I received from my sister for Christmas, I decided to attempt a grilled haloumi salad. This is such a quick and easy salad to make, and looks visually impressive - perfect for an impromptu summer lunch with friends!
Here's what you do:
- Prepare your salad leaves. I like to use a mix of rocket with fresh chopped mint. Just toss them together and put them on the plate in a nice pile.
- Lightly toast some pinenuts in a dry frying pan over a low heat. When they are a light golden brown colour and smell delicous, take them off the heat and sprinkle over your leaves.
- Slice your haloumi cheese into 5-10mm thick slices. Heat some olive oil in a frying pan over a medium heat. Add the haloumi and cook for about a minute on each side - don't turn your back on it - the cheese cooks really quickly!
- Arrange prettily on your salad leaves, drizzle with a good quality olive oil, some lemon juice and a twist of fresh cracked black pepper.
- Eat immediately (or as soon as you are done taking photographs!).