Griddled Halloumi and Tomato Salad

Ingredients

Ingredients

• 2 tbsp olive oil, plus a little extra for brushing
• 1 tbsp red wine or balsamic vinegar
• 250g rocket or soft salad leaves
• 1 large carrot, finely grated or shredded
• A small handful of fresh thyme leaves
• 2 x 250g packs halloumi cheese
• 3 plum tomatoes, halved
• 3 garlic cloves, thinly sliced
• Salt and freshly ground black pepper

for the pickled cherries

• 400g Bonne Maman Cherry Compote
• 1/2 tsp salt
• 2 tbsp cider vinegar
• 1 small garlic clove, crushed
• 1 large green chilli, deseeded and finely chopped

Method

1. First, make the pickled cherries: place all the ingredients in a saucepan, bring to the boil, reduce the heat and simmer gently for 10 minutes until blended and thickened. Keep warm if serving hot.

2. To make the dressing, whisk the olive oil, vinegar and some salt and pepper together.

3. In a large bowl, mix together the rocket, carrot and thyme and toss in the dressing. Set aside.

4. Cut each cheese into 6 slices, making 12 in total. Heat a griddle pan until hot and brush the cheese slices and halved tomatoes with a little olive oil. Sprinkle with the garlic.

5. Place the tomato halves onto the hot griddle and cook for about 2 minutes, until singed. Turn over and cook for another 2-3 minutes.

6. Add the halloumi slices to the griddle pan and cook for about 2-3 minutes on each side until lightly browned. Place 2 slices of halloumi onto each serving plate. Add a tomato half, some griddled garlic and some of the rocket salad. Serve immediately with the pickled cherries.

Cooks tips

1. Serve the pickled cherries with hot gammon or cold smoked ham.