By Claire
Nutritional Info(100g)
- Harissa paste
- Lemons
- Halloumi
- Red onion
- Tomatoes
- Cucumber
- Fennel
- Olive oil
- Vinegar
- Yoghurt
- Mint
- Rocket
- Black pepper
Ingredients
- 2 tbsp harissa paste
- 2 lemons
- 250g/9oz halloumi, thinly sliced
- 1 small red onion, finely chopped
- 2 vine tomatoes, finely chopped
- ½ cucumber, seeds removed, finely chopped
- 1 small fennel bulb, thinly sliced
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 250g/9oz low-fat Greek-style yoghurt
- 3 tbsp finely chopped mint leaves
- small handful rocket leaves
- salt and freshly ground black pepper
Method
-
Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes.
-
Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes.
-
Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well.
-
Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown.
-
To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately.
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