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Dr Rupy’s Sweet and Sharp Halloumi and Tomato Salad

Dr Rupy shares a perfectly balanced summer salad recipe combining fresh, verdant tomatoes with salty halloumi and a tangy dressing.

From the book

Introduction

I love this joyful salad that uses finely shredded spring greens, an ingredient packed with anti-inflammatory carotenoids zeaxanthin and lutein. I’m a proponent of having at least one portion of greens daily, and the technique of simply massaging them raw in this dish makes them sweeter and preserves even more of the vitamin C content that is typically lost through cooking. Tomatoes are a fantastic ingredient but definitely one to eat in season, because you want that fresh burst of flavour in the salad. The tangy dressing with the salty halloumi is an absolute hit.

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Ingredients

100g spring greens, finely shredded
400g mixed tomatoes, smaller ones halved, larger ones cut into bite-sized chunks
250g halloumi, sliced 1cm thick
50g spring onions, sliced on an angle
For the dressing:
25ml rice vinegar
25ml tamari or soy sauce
40ml toasted sesame oil
2 garlic cloves, grated
½ tsp chilli flakes
50g toasted sesame seeds or unsalted roasted peanuts, finely chopped

Method

Prep time: 15 minutes, plus marinating. Cook time: 5 minutes.

Whisk the dressing ingredients together in a large salad bowl. Add the greens to the bowl with a pinch of salt, massage together in the dressing for a minute, using your hands, then add the tomatoes and leave to marinate in the mixture. (Marinating for 30 minutes in the fridge is ideal, but if you don’t have time then don’t worry.)

Cook the halloumi in a sauté or grill pan for 3 to 4 minutes on each side until nicely golden.

Toss the halloumi and spring onions through the tomatoes and greens and serve.

Substitutions: Halloumi: silken tofu cut into cubes for a vegan alternative. Rice vinegar: balsamic vinegar or pomegranate vinegar. Sesame seeds: sunflower seeds, lightly crushed or simply omitted.

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From the book: Dr Rupy Cooks: Healthy. Easy. Flavour

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