simple haloumi salad

haloumi salad
Three ingredients. No fuss.

Well, this is different. How many times do you get to say it’s really hot in London? Summer has found its confidence and is blazing away at a temperature that makes the thought of a pasta dinner just slightly uncomfortable. Thankfully, though, there’s haloumi – glorious haloumi – the delicious squeaky cheese that renders all who consume it instantly voluntary vegetarians.

Ok, so it feels like cheating to call this a recipe. But when it’s hot, the very last thing I feel like doing is cooking, so it’s gotta be simple: three ingredients (very Hugh Fearnley-Whittingstall) and there is zero chance of the oven going on. Slip it onto a plate, dress with balsamic or lemon juice, and slide out the door to enjoy the rest of the summer evening.

Simple haloumi salad
Half a 225g block of haloumi
Spinach leaves
Plum tomatoes
Balsamic vinegar or lemon juice

Fry the haloumi over a medium heat until brown, turning once to fry the other side.

Arrange the spinach on a plate and slice the tomatoes. Top with the grilled haloumi and drizzle with balsamic vinegar.

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