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 tbs olive oil
Juice of ½ lemon
1 tbs dried oregano
Salt and pepper to season
1 pack halloumi, cut into slices
For the salad
1 pack Tilda Super Grains Garlic and Ginger
1 tbs olive oil or flavored oil such as basil
1 red onion, finely sliced
½ cup cherry tomatoes
¼ cup mixed olives
For the basil and mint drizzle
Large handful basil
Large handful mint
Juice of ½ lemon
2 tbs olive oil
1 tbs white wine vinegar
Salt and 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 small 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 and mint dressing.
