Truffle honey halloumi salad

Serves: 4

INGREDIENTS

2 blocks of cypriot halloumi

1 tablespoon of truffle honey

60g of rocket

200g of cherry tomatoes

2 heads of baby gem lettuce

1 peach

1 lemon

For the salad dressing:

A teaspoon of truffle honey mustard

A tablespoon of olive oil

Juice of half a lemon

Oregano and garlic (optional)

Salt and pepper

METHOD

Open your block of halloumi by finding the seam running down the middle of it and opening it like a book. Then cut into even slices.

Preheat your griddle pan on a medium-high flame or start up your barbecue.

Drizzle some cooking oil onto your griddle or put your halloumi in a bowl and toss with oil if using a barbecue. Then place each slice on the griddle aiming to keep them all on the same angle. You’ll want to cook the halloumi first so that it has time to cool down slightly before it goes onto your salad, otherwise its heat will cause the leaves to wilt.

Fry for 3 minutes each side until golden, crispy and charred with a striped char. After you’ve done the halloumi you may want to add the peach slices to get them nice and roasted too but they taste great uncooked too.

Let the halloumi rest and assemble the salad to go beneath them.

Add all the dressing ingredients to a jar and shake to emulsify.

Then, toss the salad leaves with the dressing and add the halved cherry tomatoes on top.

Once you’ve created a bed of salad for the halloumi and peaches to rest on, add the grilled halloumi and peach slices and add lashings of truffle honey to the whole plate and grate some lemon zest on afterwards.

Recipe credit: Be Truffle