Recipe: Halloumi & watercress salad

by Sasha Wilkins on March 19, 2011 · 8 comments

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I’m not sure you can really call this a recipe. It’s more assembled than cooked…and it certainly doesn’t need a written method or even quantities. But it’s quick and simple and sometimes I need reminding how delicious certain flavour & texture combinations can be, so I’m thinking that maybe one or two of you may do too.

There’s the juicy firmness of the peeled & cubed cucumber, the melting softness of the chopped avocado, the tart crisp sweetness of cherry tomatoes, watercress for a spicy kick, plus quartered Little Gem lettuce for the crunch.

The Halloumi cheese is cut into thick slices and seared in a hot frying pan (I got the stripes from using a griddle pan). Then I mix the salad ingredients together, and eschew a dressing for a dribble of green, grassy Greek olive oil and a drizzle of good balsamic vinegar. Lots of Maldon salt & freshly ground black pepper finish it off.

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Halloumi cheese – or Trader Joe’s Frying Cheese
Watercress
Little Gem lettuce
Cherry tomatoes
Peeled cucumber
Avocado
Olive oil
Balsamic vinegar
Maldon salt  – or Kosher salt
Freshly ground black pepper

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{ 8 comments… read them below or add one }

mel March 19, 2011 at 20:29

I looove halloumi salad, it’s my eternal favourite. On top of what you’ve suggested I also add apple, fig and beetroot. It’s so delicious and fresh – I could eat it forever!

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LLG March 19, 2011 at 20:35

I’ve realised that a disproportionate amount of my recipes contain Halloumi! LLGxx

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Lisa March 20, 2011 at 05:57

Looks delicious!! :)

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LLG March 20, 2011 at 07:48

@Lisa: It is! LLGxx

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Blonde March 20, 2011 at 08:41

No such thing as too much halloumi, LLG. No such thing. x

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LLG March 20, 2011 at 08:45

You are right: but that LinkedWithin gadget shows that practically every salad I post has Halloumi in it. Must branch out! LLGxx

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Christina Lindsay March 20, 2011 at 10:28

I love halloumi but I only seem to eat it when I’m out. Your salad looks delicious. I’m off to buy the ingredients now. Have a good Sunday xx

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LLG March 20, 2011 at 21:22

I’d normally say, do let me know how it goes, but I guess, there’s no real trick to making this! Bon appetit! LLGxx

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