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.
Halloumi cheese – or Trader Joe’s Frying Cheese
Little Gem lettuce
Maldon salt – or Kosher salt
Freshly ground black pepper