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 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
- To make the marinade, mix the olive oil, lemon juice, salt, pepper and oregano together.
- 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® rice.
- Heat through and keep warm.
- Add all the drizzle ingredients to a small food processor and process until smooth.
- 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.
- Serve in a large bowl and drizzle over the basil and mint dressing.
