Marinated Grilled Halloumi with a Warm Greek Salad and a Basil and Mint Drizzle
From Tilda Kitchen
- 0 - 30 Minutes
- Easy
- Serves 2
This Mediterranean recipe combines mouth-watering grilled halloumi with a Greek salad and light dressing.
Ingredients
Method
For the marinade
2 tbsps olive oil
Juice of ½ lemon
1 tbsp dried oregano
Salt & pepper to season
1 pack halloumi, cut into slices
For the salad
1 pack Tilda Pure Basmati Rice
1 tbsp olive oil or flavoured oil such as basil
1 red onion, finely sliced
100g cherry tomatoes
50g mixed olives
For the basil & mint drizzle
Large handful basil
Large handful mint
Juice of ½ lemon
2 tbsps olive oil
1 tbsp white wine vinegar
Salt & pepper to season
- To make the marinade, mix the olive oil, lemon juice and oregano together. Season well with salt and pepper
- Lay the sliced halloumi on a plate and cover with the marinade
- Meanwhile make the salad. Heat the oil in a large pan and fry the red onion until soft
- Add the tomatoes, olives, and Tilda Super Grains Garlic and Ginger
- Heat through and keep warm
- Add all the drizzle ingredients to a mini food processor and blitz until smooth
- Add the marinated halloumi to a griddle pan and cook until golden brown on both sides, adding any remaining marinade juices to the rice mix
- Serve in a large bowl and drizzle over the basil & mint dressing
