by Susan Hanna
This beautiful and delicious salad from Evergreen Kitchen is a great way to use the season’s tomatoes. Zest and juice a lemon and set the juice aside. Combine the zest, parsley, mint, scallion, capers and pepper. Slice the tomatoes and sear the halloumi. Layer the tomatoes and halloumi on a platter, stir lemon juice and olive oil into the herb mixture and spoon it over the tomatoes and halloumi.
Serves 4.
Avoiding Additives and Preservatives
I use Unico capers and President’s Choice halloumi. Both are free of additives. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 1 lemon (zest and juice)
- 2 tablespoons (30 ml) minced flat-leaf parsley
- 2 tablespoons (30 ml) minced mint
- 2 tablespoons (30 ml) minced scallion (green onion)
- 2 tablespoons (30 ml) minced capers (drained)
- ¼ teaspoon (1.25 ml) black pepper
- 3 large tomatoes
- 3 tablespoons (45 ml) extra-virgin olive oil
- 8.8 oz (250 g) halloumi cheese (1 block)
Preparation:
- Zest and juice 1 lemon—you’ll need 2 teaspoons (10 ml) zest and 2 tablespoons (30 ml) juice. Set lemon juice aside for the end.
- In a small bowl, combine lemon zest, parsley, mint, scallion, capers, and black pepper. Stir and set aside.
- Cut 3 large tomatoes into thick slices (about ⅓-inch/0.8-cm thick).
- Slice halloumi cheese (¼-inch/0.5-cm thick). Heat 1 tablespoon (15 ml) of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Once hot, arrange cheese slices in a single layer. Cook until the bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
- Layer the seared halloumi and tomatoes on a serving platter. Stir lemon juice and remaining 2 tablespoons (30 ml) extra-virgin olive oil into the herb topping—then spoon it all over the halloumi and tomatoes. Serve immediately.
From Evergreen Kitchen
