Halloumi plays the starring role in this salad, which features the traditional garlicky dressing
Ingredients (Serves 4)
300g/11oz halloumi, thinly sliced
2 tbsp olive oil
1 Cos lettuce
250g/9oz artichoke hearts in oil, drained and halved
12 black olives, pitted
4 eggs, hard-boiled, shelled and roughly chopped
2 pitta breads, toasted and cut in fat strips
For the dressing
2 egg yolks
3 tbsp white wine vinegar
2 cloves garlic, crushed
4 tbsp olive oil
1 tsp Worcestershire sauce
1 anchovy fillet, chopped
Freshly ground black pepper
For the dressing, place the egg yolks, vinegar and garlic in a bowl. Whisk in the olive oil gradually until emulsified, then add the Worcestershire sauce and anchovy fillet.
Season with pepper.
Heat a frying pan or griddle to high, brush the halloumi with olive oil and cook for 1-2 minutes each side. Tear the lettuce into pieces and place in a bowl. Add the artichokes, olives and eggs, drizzle over the dressing and toss well.
Divide between 4 plates and top each with 2 halloumi slices. Serve with pitta toasts.