Grilled halloumi salad recipe

1. 1

   Heat a griddle pan over a high heat until smoking, then griddle the halloumi pieces for about 30 seconds on each side, or until you can see lovely charred lines.

2. 2

   Remove from the heat and set aside.

3. 3

   Heat a small frying pan over a medium heat.

4. 4

   Add the pine nuts and gently toast for 1-2 minutes, or until the pine nuts are golden brown.

5. 5

   They will change colour very suddenly, so watch them carefully, and every now and then, shake the pan so the nuts move about and don't burn.

6. 6

   Transfer the pine nuts to a plate to cool.

7. 7

   Cut the cherry tomatoes into different shapes and sizes: lengthways, sideways, quarters and leave some whole.

8. 8

   This will make the salad look amazing and more interesting to eat.

9. 9

   Put them in a large mixing bowl with the olives, basil, sun-dried tomatoes, lemon juice, chilli flakes and half the toasted pine nuts.

10. 10

    Season with a small pinch of salt and good pinch of pepper and mix well.

11. 11

    There should be enough oil in the sun-dried tomatoes to coat everything.

12. 12

    If not, stir in extra olive oil.

13. 13

    To serve, heap the cherry tomatoes in a large serving bowl and scatter over the remaining pine nuts.

14. 14

    Top the salad with the grilled halloumi, then drizzle over a tablespoon of olive oil.

15. 15

    Serve immediately with the squeezed lemon halves.

* Per serving · 4 servings · Values may vary.