Special Diet

Grilled Haloumi, Mixed Peppers and Rocket Salad

cook 20 mins
  • 24 vine-ripened cherry tomatoes
  • 200 g (7 oz) mixed peppers in olive oil (from a jar), drained and sliced
  • 100 g (3 1/2 oz) rocket leaves
  • 2 x 200 g (7 oz) packs haloumi, sliced
  • grated zest of 1/2 lemon and 2 tablespoons juice
  • 5 tablespoons olive oil
  • a handful flat leaf parsley, chopped
  • 2 tablespoons small capers, drained and rinsed
  • black pepper
  • First make the dressing. Whisk together the lemon zest and juice, olive oil, parsley, capers and black pepper, then set aside.
  • Halve the tomatoes and divide among 4 plates, along with the peppers and rocket.
  • Place the slices of haloumi on a preheated griddle pan and place under a preheated medium grill. Cook for 2–3 minutes on each side until just beginning to warm and soften.
  • Transfer the warm haloumi to the plates, drizzle with the dressing and serve immediately.
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