This tasty little recipe is quick, simple, and packed full of flavour. Perfect for a light Saturday lunch!
A note on Ingredients:
As with all my recipe’s, I believe the ingredients should speak for themselves. We have such a wealth of amazing flavours from around the world available on our doorsteps, so experiment with produce and let the food do the talking! I love visiting new deli’s and green grocers, and am a massive fan of buying fresh, local where appropriate, and always the best you can afford. I’m lucky enough to live in the UK, where we have some really top quality farmers and producers who will deliver their wares straight to my door. I also love to travel, and this is a great way to try out new flavours and get new ideas for your cooking.
For this salad I used a tender-leaf rocket and watercress mixture to add a fresh peppery taste. I also used beef tomatoes, quartered, and thinly sliced spring onions.
The salami and halloumi cheese are both from Greece. I love the way the smokiness of the salami offsets the salty, bouncy halloumi. Both were sliced and pan-fried in a good quality oil for 5-8 minutes on each side, or until lightly browned. Right at the end of cooking, I added a glug of balsamic vinegar to the pan and let it bubble for a minute or two until it had reduced slightly to form a sweet, slightly sticky syrup. Combined with the oil from the salami, you have a ready-made dressing which can be drizzled straight onto the salad.
And that’s it!
I’m going to be doing a series of posts soon showcasing my favourite ingredients from around the world, with some simple ideas about how to use them in your own home. So keep reading!
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