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.
- 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
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.