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Yellow tomato salsa with seared halloumi
No cheese takes to the grill better than halloumi, and this recipe will prove it to you! The summery salad of tomatoes, gooseberries, Thai basil and olive oil is reminiscent of the Caprese salad you know and love with a worldly twist.
SERVES
4
Ingredients
Torn Croutons
- 1/2 baguette
- Olive oil
- Salt and black pepper, to season
Yellow Salsa
- 4 cups (950ml) yellow cherry tomatoes, quartered
- 4 cups (950ml) groundcherries, quartered
- 1 red onion, finely minced
- 2 red Thai chillies, seeded and minced
- 1 lime, juice only
- 2 cloves garlic, minced
- 4 sprigs Thai basil, chiiffonade
- 2 tablespoons (30ml) olive oil
- Salt and black pepper, to season
Seared Halloumi
- Oil, for searing
- 2 blocks or 1 lb (454g) halloumi, 1/2-inch (1.25 cm) thick slices
- Black pepper, to season
Assemble
- Flaky sea salt, to season
- Thai basil leaves, for garnish
Directions
Torn Croutons
- Preheat the oven to 400° F (205° C).
- Tear the baguette into large pieces. Toss in a bowl with olive oil, salt, and pepper.
- Toast for three to four minutes, until golden brown.
- Set aside.
Yellow Salsa
- In a bowl, mix the cherry tomatoes, groundcherries, red onion, red chillies, lime juice, garlic, Thai basil, and olive oil. Season with salt and pepper.
- Set aside.
Seared Halloumi
- Preheat a cast-iron pan to medium-high. Add oil.
- Season the halloumi with pepper.
- Sear the halloumi for four to five minutes, flipping halfway, or until evenly browned. Keep warm.
Assemble
- Slice seared halloumi into bite-sized sections and transfer to a serving plate.
- Spoon the yellow salsa on and around the seared halloumi.
- Garnish with torn croutons, flaky salt, and Thai basil leaves. Enjoy!
