Halloumi caesar salad

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.
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