Horiatiki Salad with Grilled Halloumi and Olives
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Ingredients
- 350 g halloumi, sliced into thick strips
- 1 cucumber
- 4 tomatoes
- 1 red onion
- 80 g kalamata olives
- 1 green pepper
- 4 tbsp olive oil
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 21.8 g
- Carbohydrate
- 11.8 g
- of which sugars
- 8.9 g
- Fat
- 40.4 g
- of which saturates
- 17.6 g
- Fibre
- 3.8 g
- Salt
- 3.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Roughly chop the cucumber, tomatoes and green pepper, and thinly slice the red onion.
- 2
Toss the cucumber, tomatoes, pepper, red onion and olives together in a large bowl with half the olive oil. Season well and scatter with the dried oregano.
- 3
Heat a griddle pan to medium-high and cook the halloumi for 2 minutes on each side until golden and lightly softened.
- 4
Divide the salad between plates and top with the warm halloumi.
- 5
Drizzle with the remaining olive oil before serving.
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