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

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

This Mediterranean recipe combines mouth-watering grilled halloumi with a Greek salad and light dressing.

 

  • 0 - 30 Minutes
  • Easy
  • Serves 2

Method

Ingredients

Ingredients

  • For the marinade:
  • 2 Tbsp olive oil
  • Juice of ½ lemon
  • 1 Tbsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 oz. halloumi, sliced
  •  
  • For the salad:
  • 1 pouch Tilda® Ready to Heat Pure Basmati
  • 1 Tbsp olive oil
  • 1 red onion, thinly sliced
  • ½ cup cherry tomatoes, halved
  • ¼ cup mixed olives
  •  
  • For the basil and mint drizzle:
  • 1 cup fresh basil
  • 1 cup fresh mint
  • Juice of ½ lemon
  • 2 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • ¼ tsp salt
  • ¼ tsp pepper
  •  

Method

  1. To make the marinade, mix the olive oil, lemon juice, salt, pepper and oregano together.

  2. Lay the sliced halloumi on a plate and cover with the marinade.

  3. Meanwhile, make the salad. Heat the oil in a large pan and fry the red onion until soft.

  4. Add the tomatoes, olives, and Tilda® rice.

  5. Heat through and keep warm.

  6. Add all the drizzle ingredients to a small food processor and process until smooth.

  7. Add the marinated halloumi to a hot griddle pan (or non-stick pan with 1 teaspoon olive oil) and cook until golden-brown on both sides, adding any remaining marinade juices to the rice mix.

  8. Serve in a large bowl and drizzle over the basil and mint dressing.