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.
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.
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
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Easter mediterranean salad -
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