Mary Berry’s Pan-fried Halloumi and Vegetable Salad with Herb Dressing
Brimming with roasted mediterranean vegetables and chunks of salty halloumi tossed in a mustard and herb dressing, this simple summery salad from Mary Berry is a halloumi lover's dream.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
A feast of a salad with pan-fried halloumi and a mustard herb dressing. Be careful not to overcook the halloumi, as it becomes tough and squeaky!
Ingredients
| 2 tbsp | olive oil |
| 2 | courgettes, sliced in long thin strips, skin on |
| 2 | red peppers, deseeded and sliced into thick slices |
| 4 large | tomatoes |
| 1 large | cos lettuce, sliced widthways |
| 115g (4oz) | pitted soft black olives |
| 2 tbsp | each freshly chopped mint, dill, chives and parsley |
| 250g (9oz) | halloumi cheese, sliced horizontally into 3 pieces |
| For the herb dressing: | |
|---|---|
| 2 tsp | Dijon mustard |
| 2 tbsp | white wine vinegar |
| 8 tbsp | sunflower oil |
| 2 tbsp | runny honey |
| Squeeze | lemon |
Method
Measure a tablespoon of the olive oil into a large bowl. Add the courgettes, season with salt and freshly ground black pepper and toss to coat.
Heat a large griddle or frying pan over a high heat until hot. Add the courgettes and fry in a single layer until browned on both sides (you may need to do this in batches). Remove from the pan and set aside.
Add the pepper to the pan and fry for about 5 minutes. until tinged brown but still with bite. Remove from the pan and set aside with the courgettes.
Bring a pan of water to the boil. Make a cross in the base of the tomatoes and place in the boiling water. Leave for 30 seconds. Drain and set aside until cool enough to handle. Remove the skins, then cut the tomatoes into slices.
Spread the lettuce leaves out on a serving plate and arrange the chargrilled vegetables, tomatoes and olives on top. Season well and scatter with half of the herbs.
Combine all the dressing ingredients in a jug and mix well. Add the remaining herbs to the dressing and season well.
Cut each piece of halloumi into two triangles. Heat the same griddle or frying pan over a high heat until very hot. Add the halloumi and fry for about 2 minutes on each side, until golden and soft in the middle.
Place the cheese on top of the vegetables and drizzle over the herb dressing to serve.
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