Grilled Halloumi, Sundried Tomatoes & Olives
10m prep 5m cook 15m ready
A quick and flavorful salad inspired by a dish from Istanbul, featuring grilled halloumi, sun-dried tomatoes, olives, and toasted pine nuts.
Ingredients
- 8 9/11 oz halloumi cut into 5mm/¼in thick slices
- 1 10/13 oz pine nuts
- 8 9/11 oz cherry tomatoes
- 3 8/15 oz pitted black olives roughly chopped
- 2 basil leaves roughly torn
- 3 8/15 oz sun-dried tomatoes in oil drained and finely chopped
- 1 lemon juiced
- 1/4 tsp chilli flakes
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68.3 mg
- Iron: 4.19 mg
- Magnesium: 86.3 mg
- Phosphorus: 171 mg
- Potassium: 1015 mg
- Zinc: 1.4 mg
Let's Cook
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Step 1.
Heat a griddle pan over high heat until smoking. Griddle the halloumi slices for about 30 seconds per side, until charred lines appear. Remove from heat and set aside.
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Step 2.
Heat a small frying pan over medium heat. Add pine nuts and toast for 1–2 minutes, shaking the pan frequently, until golden brown (watch carefully as they burn quickly). Transfer to a plate to cool.
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Step 3.
Cut cherry tomatoes into a mix of halves, quarters, and leave some whole. Place in a large bowl with olives, basil, sun-dried tomatoes, lemon juice, chilli flakes, and half the toasted pine nuts. Season with a pinch of salt and pepper, then mix well. If the mixture seems dry, stir in extra olive oil.
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Step 4.
To serve, heap the tomato mixture onto a large serving plate. Scatter remaining pine nuts on top, then arrange grilled halloumi over the salad. Drizzle with 1 tablespoon olive oil and serve immediately with the squeezed lemon halves.
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