Halloumi and Roasted Tomato Salad

01Method

1. 1

   Preheat the oven to 170 °C. Halve the cherry tomatoes and spread them out on a baking sheet lined with parchment paper. Drizzle lightly with olive oil, season with black pepper, and roast for about 15 minutes.

2. 2

   While the tomatoes are roasting, make the dressing: whisk together the mustard, olive oil, lemon juice, and chopped herbs (such as parsley, thyme, or oregano) in a small bowl. Season with a pinch of salt and pepper — halloumi is quite salty on its own, so go easy on the salt.

3. 3

   Add the spinach, mixed salad leaves, capers, thinly sliced radishes, and thinly sliced zucchini to a large bowl. Drizzle over some of the dressing and toss to combine.

4. 4

   Slice the halloumi and fry in a dry hot pan until golden brown on both sides.

5. 5

   Divide the salad between two bowls or shallow plates. Top with the pan-fried halloumi slices and roasted cherry tomatoes, then drizzle over the remaining dressing. Store any leftover dressing in an airtight container in the fridge.