Halloumi and red onion are griddled until golden and tender, then served with a delicious sun-dried tomato and black olive dressing in this delicious recipe. Perfect for summer!
- 2 red onions
- 250g halloumi cheese
- 3 tbsp. oil from a jar of sun-dried tomatoes
- 1 1/2 tbsp. lemon juice
- 1 garlic clove
- 10 sun-dried tomatoes
- 12 black olives
- 50g each rocket and spinach leaves
Peel the onions. Slice into wedges. Whisk together 2 tbsp. oil and the lemon juice and pour 1 tbsp. over the onions. Finely dice the garlic clove, tomatoes and olives and add to the remaining dressing. Set to one side.
Brush a griddle pan with the remaining 1 tbsp. oil. Slice the halloumi 1cm thick.
Heat the griddle pan over a medium heat. Griddle the onion wedges for 4 minutes, then turn over and add the halloumi. Griddle for another 3-4 minutes, turning the halloumi once during cooking, until the onion is tender and the halloumi golden and crisp.
To serve, arrange the rocket and spinach on a large plate. Top with the onions and halloumi, then drizzle with the olive and sun-dried tomato dressing.