Tomato, herb & halloumi salad by Joe Woodhouse

I could eat tomato salads of any kind every day of the year. Red, yellow and even green tomatoes all work really well here. If you season the cut tomatoes and set them aside ahead of time, the juices will really release. These will mix with the other ingredients to make a delicious dressing. Soaking the halloumi reverses the rubberiness. You get a much better browning of the cheese and it is less salty. Beware as you can remove too much salt and the cheese looses its character. Go big on the herbs, use whatever ones you favour.

Ingredients

800g tomatoes, mix of sizes and colours is good

3tbsp extra virgin olive oil

2tbsp cider vinegar, sherry also good

300g halloumi

50g herbs, leaves picked, basil, dill, chervil, coriander

Sea salt flakes and black pepper

Method

Slice your halloumi into 1cm strips and soak in water for 20-30 minutes.

Cut the tomatoes into random chunks. I like to cut a cheek off, slice this in half, and then cut sections off at angles until equally divided. Sprinkle with salt and pepper, add in the oil and vinegar. Give a good turn around and leave to stand.

Heat a frying pan over a medium flame. Drain and pat dry the halloumi. Then add Add it to the pan. Lift one to see how it’s getting on, golden and well crisped is what we are after. At this point flip and repeat on the other side. Roughly 2 minutes each side should do.

Toss to halloumi with the tomatoes. Add in the herbs and mix well to combine. Spoon on a plate or platter and serve.