Easter mediterranean salad Recipe

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serves: 6 - 8
Skill: easy
Prep: 10 min
Cooking: 35 min

Nutrition per portion

RDA
Calories 329 kCal 16%
Fat 16g 23%
  -  Saturates 11.6g 58%

Juicy tomatoes and crunchy red onions make up the bulk of this hearty Mediterranean-inspired salad.

This warm Med salad is topped with golden grilled halloumi and a vibrant, zingy mint dressing. Roasting the tomatoes makes them lovely and juicy and our crunchy pitta chips are great for soaking it all up. We used a mix of brown and white pitta breads but either works. The dressing can be made the day before and is a lovely Modern twist on mint sauce which matches perfectly with our Stuffed Easter leg of lamb. Scale the recipe down if you’re not hosting a big ground, but leftovers could be mixed through some couscous or bulgur wheat and eaten for lunch the next day.

Ingredients

  • 2 pitta breads
  • 6tbsp olive oil
  • 1tbsp dried oregano
  • 6 tomatoes, halved
  • 100g/200g mixed cherry tomatoes
  • 2 red onions, cut into wedges
  • 100g pitted kalamanta olives
  • 20g fresh mint leaves
  • 1 crushed garlic clove
  • 1tbsp red wine vinegar
  • 1 pack halloumi, sliced

Method

  • Preheat the oven to 200C/gas 6. Slice the pitta breads in half so that they are 1 layer then cut into smaller wedges. Mix 2tbsp olive oil with the dried oregano and brush both sides of the pitta bread.

  • Cook for 10mins until crisp, transfer to a wire rack to cool.

  • On the same baking tray, place the onion wedges and drizzle with 1/2 tbsp olive oil. Cook for 10mins, then add the tomatoes, olives another 1/2tbsp olive oil, season with salt and pepper and cook for another 10mins.

  • Make the mint dressing by blitzing the mint, garlic and red wine vinegar with 2tbsp olive oil.

  • Meanwhile, brush both sides of the halloumi with the remaining oil. Heat a frying pan and cook the halloumi for a minute or so on each side until golden.

  • Transfer the roasted onion, tomatoes and olives to a serving platter. Scatter over the pitta chips and halloumi and drizzle over the mint dressing.

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