Good afternoon here we will give you a recipe grilled halloumi, tomato & olive salad which is appetizing The way making it is very not too difficult. You just need to be careful to get results from grilled halloumi, tomato & olive salad which has aroma and taste that can evoke our tastes.

So that the result of grilled halloumi, tomato & olive salad, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare grilled halloumi, tomato & olive salad delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required for make

1. Use 250 g Halloumi, cut into different bite size pieces
2. Take 250 g cherry tomatoes
3. Prepare 1/3 cup pine nuts
4. Prepare 1/3 cup pitted black olives, roughly chopped
5. Take 1 cup semi sun dried tomatoes in oil, roughly chopped
6. Prepare Big handful basil leaves, roughly chopped
7. Prepare Juice of one lemon
8. Prepare 1/2 teaspoon chilli flakes
9. Prepare Drizzle olive (if needed)
10. Use Sea salt & cracked black pepper

The cheese should sizzle a bit when it's added, if it doesn't, turn up the heat to medium-high. Brush both sides of halloumi cheese with remaining tablespoon of olive oil. Combine olive oil with lemon juice. Brush the skewers with olive oil.

Steps to cook Grilled Halloumi, Tomato & Olive Salad:

1. Heat a griddle pan- high heat and fry Halloumi until you get some lovely char lines all over. Set aside.
2. In a small fry pan, heat your Pune nuts until slightly browned and remove immediately.
3. Cut tomatoes into different shapes. Mix with olives, sun-dried tomatoes, basil, lemon juice, chilli flakes & half the toasted pine nuts. Mix well.
4. To serve- pile up your tomato mix on a serving plate. Top with left over pine nuts and Halloumi, then drizzle a little olive oil and crack some sea salt and black pepper. Scrumdiddly!! 😛
5. Done and ready to serve!

BBQ the skewers on medium heat. Remove cheese and tomatoes from skewers and add to salad bowl. Add the olive oil, red wine vinegar, salt and pepper, and oregano. Nutrition Facts Per Serving: Elena then tops both her grilled halloumi and her tomato halves with some herbs, and douses the platter with a bright vinaigrette. "This is herbaceous, this is juicy, this is sweet, salty. Preheat a grill to medium-high heat.

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