Seared Halloumi Salad with Tomatoes and Mint

Slabs of halloumi seared deep gold and dropped, still hot, onto a cool salad of tomatoes, cucumber and mint. The hot-cold contrast is the whole point.

Serves 220 minutes veggieketolow-carbgluten-free

• ✓Halloumi is a protein-rich cheese that holds its shape in a hot pan.
• ✓A full pound of ripe tomatoes goes into the bowl.
• ✓Toasted pistachios add crunch and unsaturated fats.

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Ingredients

• •1 block (8 oz / 225 g) halloumi, in ½-inch slices
• •1 lb / 450 g ripe tomatoes, in rough chunks
• •1 cucumber, in chunks
• •3 tbsp olive oil, plus 1 tsp for the pan
• •juice of ½ lemon
• •big handful fresh mint, torn
• •3 tbsp shelled pistachios, toasted and chopped
• •salt and black pepper

Method

1. Chunk the tomatoes and cucumber into a serving bowl; salt lightly and let them sit 5 minutes.
2. Dress with the oil, lemon juice and pepper; scatter over most of the mint.
3. Sear the halloumi in a barely oiled pan, 1–2 minutes a side, until deep gold.
4. Lay the hot halloumi on top; finish with pistachios and the last of the mint. Eat immediately.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.