This salad makes a change from boring lunches and is an equally delicious dinner if you fancy something a little lighter in the evenings. Or you could switch the salad for chips or sweet potato wedges and serve with peas as a veggie alternative to fish and chips.
1 tbsp plain flour
salt and freshly ground black pepper to season
1 tbsp olive oil
For the salad:
½ iceberg lettuce, shredded, or any green salad leaves
a handful of toasted almonds
drizzle of olive oil and balsamic reduction to dress
a wedge of lemon to serve
Finely slice the salad ingredients, toss and dress, then set aside – you can add in any vegetables really, but I like the crispness of a green salad with the salty cheese.
Slice the halloumi into 1cm thick rectangles. Sprinkle a light dusting of flour onto a plate then lay out the halloumi slices. Coat the cheese with more flour and the seasoning, using plenty of pepper but taking care not to over-salt the halloumi as it is already quite salty. You could add in some paprika at this stage for an extra kick. Turn the slices so there’s a good coating of flour and seasoning on all sides, then shake off any excess.
Heat the oil in a frying pan over a medium heat then add in the halloumi. Turn the slices regularly until you get a golden brown coating on all sides – this should take 5-10 minutes.
Divide the salad between two plates then top with the hot halloumi, adding a generous squeeze of lemon, then serve.