As seen on SA Weekender with Callum Hann
Gourmet Greek Salad
- 250 grams good quality Halloumi Cheese cut into 1cm strips
- 2 small Greek style pita bread
- 1 large cucumber, peeled and cut into small quarters
- 200 grams mixed salad leaves
- 200 grams cherry tomatoes cut into halves
- 1 pomegranate, seeded
- 1/ cup pitted Kalamata olives
- 1/2 cup slithered almonds
- Small handful of freshly chopped parsley
- Olive oil
- 2 Lemons
- Salt & Pepper
In a large serving salad bowl add in the salad leaves, cucumber and tomatoes and gently toss.
Meanwhile, lightly toast the almonds in a small pan and set aside. Be sure not to over toast the almonds as they will continue to cook in the pan once removed from the heat.
In a lightly oiled skillet pan, gently brown and toast your pita bread and set aside to cool. Once cooled, cut into 2-3cm squares using kitchen scissors and reserve for assembly.
Wipe the skillet down with some paper towel and add drizzle in some more olive oil in preparation for the halloumi. Lightlyfry the halloumi till slightly golden and squeeze the juice of a lemon once the halloumi is cooked. Leave the halloumi in the pan to remain warm whist you continue to assemble.
Make the salad dressing by adding a couple of tablespoons of honey into a small bowl along with 1/3 cup of olive oil, a tablespoon of oregano, the juice of one lemon and some salt & pepper to season well. Mix with a dressing whisk or a fork until well combined.
Add the toasted pita into the salad mix and dress the salad with the dressing and mix through with your hands. Scatter the olives on top followed by the pomegranate and almonds. Finish by placing the warm halloumi on top (as many pieces as your heart desires)