Equipment
Ingredients
Salad Base
- 250 g halloumi cheese, sliced into 1cm thick slabs
- 400 g heirloom tomatoes, sliced or wedged
- 15 ml olive oil
Spiced Honey Dressing
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 15 g honey
- 5 g za'atar spice blend
- 1 garlic, minced
- 2 g aleppo pepper or chili flakes
- 2 g sea salt
Garnish
- 10 g fresh mint leaves, torn
Nutrition (per serving)
Method
Prepare the dressing by whisking together the extra virgin olive oil, lemon juice, honey, minced garlic, za'atar, chili flakes, and a small pinch of sea salt in a small bowl until emulsified. Taste and adjust acidity if needed.
Slice the heirloom tomatoes into varying shapes (rounds and wedges) to create texture. Arrange them on a serving platter. Lightly season the tomatoes with a pinch of salt.
Pat the halloumi slices completely dry with paper towels. Moisture prevents browning. Brush both sides of the cheese slices with olive oil.
Preheat your grill or grill pan to medium-high heat (approx. 220°C/430°F). Grill the halloumi slices for 2-3 minutes per side, without moving them initially, until deep golden brown grill marks appear and the cheese softens.
Immediately transfer the hot halloumi onto the bed of prepared tomatoes. Drizzle the spiced honey dressing generously over the cheese and tomatoes. Scatter fresh torn mint leaves over the top and serve immediately while the cheese is warm.
Chef's Notes
- The contrast between hot cheese and room-temperature tomatoes is key to this dish; do not grill the tomatoes.
- Halloumi has a very high salt content, so be very conservative when adding extra salt to the dressing or tomatoes.
- If you cannot find Za'atar, a mix of dried oregano, thyme, sesame seeds, and sumac makes a great substitute.
- Patting the halloumi dry is the single most important step for getting that professional golden crust rather than a steamed white surface.
Storage
Refrigerator: 2 days — Halloumi will become rubbery when cold; reheat gently before eating.
