Marinated Grilled Halloumi with a Warm Greek Salad and a Basil and Mint Drizzle
- 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
