| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 23g | 12g | 6g |
| sugars | fibre | protein | salt |
| 5g | 2g | 18g | 1.2g |
Why I Love Australian Grilled Haloumi and Tomato Salad
One of my all-time favorites that I’ve recently begun to fancy is a delicious Australian offering, the Grilled Haloumi and Tomato Salad. While my expertise and passion lie predominantly in the realm of New England seafood, I am a culinary enthusiast at heart and love exploring dishes from different parts of the world. The fusion of flavors and ingredients in this particular dish is intriguing, and the result is a dish that’s light yet satiating, ideal for a summer lunch or as an accompaniment for a barbecue.
A Serendipitous Discovery
My encounter with the Grilled Haloumi and Tomato Salad can be best described as a serendipitous discovery. A friend’s mention of this Australian delight, coupled with my own gastronomic curiosity, led me to try making it at home. The combination of the haloumi’s unique texture and the freshness of the tomatoes and rocket leaves immediately won me over and now, it has become a part of our family’s regular menu line-up.
Interestingly, this recipe shares some similarities with a salad niçoise, albeit with a refreshing twist. The tang of the lemon juice combined with olive oil and a hint of dried oregano flavors gives the salad a light Mediterranean personality that’s impossible to resist.
All About Flexibility and Simplicity
In my life, both as a mother to my two lovely daughters Erin and Samantha, and a food enthusiast, I appreciate recipes that embody simplicity and flexibility. When I first tried out the Grilled Haloumi and Tomato Salad, I was immediately drawn to how versatile it is. As suggested by Jamie Oliver, you can experiment with the ingredients according to the season or your personal preferences. From adding ripe avocadoes or a handful of pistachios to switching rocket leaves with fresh basil, the possibilities are endless. At the same time, the recipe’s simplicity is what makes it so enchanting, perfect for those who are new to the kitchen or when you’re short on time.
At the end of the day, my attraction to this recipe is about more than just the scrumptious result. It’s about the journey of discovering and mastering a dish so far removed from my usual culinary comfort zone. It’s a reminder that there are so many flavors in the world waiting to be explored, and I am immensely excited to share this journey with you.
What You’ll Need
- 12 ounces of haloumi cheese
- 6 medium tomatoes
- 1.5 cups of rocket leaves (arugula)
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- 1 teaspoon of dried oregano
Method
Step One
Begin by preparing your ingredients. Slice the haloumi cheese into thin pieces. Wash your tomatoes and, once dry, slice them into thin pieces as well. Wash and thoroughly dry your rocket leaves.
Step Two
Preheat your grill to a medium heat. Drizzle the haloumi slices with 1 tablespoon of olive oil, sprinkle with the dried oregano, and season with salt and pepper.
Step Three
Place the haloumi slices on the grill. Grill them for about 2 minutes on each side, until they are golden and crisp. Once done, set them aside to cool slightly.
Step Four
In a large bowl, add the rocket leaves and grilled haloumi. Mix in the sliced tomatoes.
Step Five
In a separate, small bowl, mix together the remaining 2 tablespoons of olive oil and the tablespoon of lemon juice. Season with salt and pepper to taste. Drizzle this dressing over your salad, gently tossing to ensure all ingredients are evenly coated.
Step Six
Once fully mixed, serve the salad immediately while the haloumi is still slightly warm. Enjoy this delightful Grilled Haloumi and Tomato Salad as a main course or a refreshing side dish.
