Meals and Courses

  • 40 g (1½ oz) finely sliced red pepper
  • 40 g (1½ oz) finely sliced yellow pepper
  • 40 g (1½ oz) chopped cucumber
  • 40 g (1½ oz) finely chopped spring onions
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped coriander
  • 2 teaspoons olive oil
  • 125 g (4 oz) haloumi cheese, thickly sliced
  • ½ teaspoon crushed garlic
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • salt and pepper

Put the red and yellow peppers, cucumber, spring onions, parsley, mint and coriander in a bowl. Mix well, cover and chill until required.

To make the dressing, mix the garlic with the oil and lemon juice and season with salt and pepper to taste. Set aside until required.

When ready to serve, pour the dressing over the salad and toss lightly to mix. Transfer to a serving plate. Heat the oil in a frying pan and fry the haloumi over a medium to high heat for 1–2 minutes on each side until golden brown. Arrange the haloumi on top of the salad and serve immediately.

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