Grilled halloumi with wild rocket and tomatoes

Serves: 4

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Total Time: 14

Prep Time: 10

Cook Time: 4

• 1  x 250g block halloumi cheese
• Olive oil, to brush
• 50 gram(s) wild rocket leaves
• 300 gram(s) cherry tomatoes, halved
• 3 tablespoon(s) each very finely chopped mint and flat-leaf parsley
• For the dressing
• 1 tablespoon(s) balsamic vinegar
• 2  garlic cloves, crushed
• 5 tablespoon(s) olive oil
• 3 tablespoon(s) each very finely chopped mint and flat-leaf parsley

Method

1. Cut the halloumi into 8 thick slices and lightly brush with olive oil. Meanwhile, make the dressing by mixing together all the ingredients, season and set aside. Heat a ridged griddle pan over a high heat and cook the cheese for 1-2 minutes on each side.
2. To serve, divide the wild rocket and tomatoes between 4 plates and top each with 2 warm slices of the grilled halloumi. Spoon over the herb dressing before serving. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent

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