Friday, 26 May 2017

Recipe: Tricolore Tomato And Halloumi Salad

Summer is almost here, along with (not guaranteed in the UK but let's try to be optimistic) brighter days, sunny skies and long evenings.

This month's Florette challenge is to create a bright, colourful salad to celebrate the importance of sunshine in growing their salad leaves. Remember school science lessons and photosynthesis? It's ok if you don't because in adulthood it's more important to know the optimal amount of coffee to consume to ensure you stay awake at your desk but can still fall asleep before 2am. They should teach that in schools along with "how to file your taxes". I guess that's a fair summary of my week.

Today's recipe is perfect for summer dining - whether as a main course or a veggie side dish at a BBQ. It could be veganised by using fried tofu rather than halloumi. Remember to provide non-meat options at BBQs this summer or you'll be wondering why your non-carnivorous guests are drunk before 4pm (it could be because they have had five G&Ts and a handful of crisps).

Multi-coloured tomatoes make salads look beautiful and have subtly different flavours. I've also used sun-dried tomatoes to shake up the textures and a pesto dressing as a nod to a traditional tricolore salad (pick up your pesto in the "free from" aisle to make sure it's suitable for veggies). Tomatoes contain lycopene which helps protect our skin from the sun, although you should still use suncream even if you're venturing no further than your back garden or balcony.

Tricolore Tomato and Halloumi Salad

1 pack of Florette "leafy rocket"
Half a block of hallomi, cut into thick slices
Half a jar of sun-dried tomatoes
1 tablespoon pesto
Half a jar of cherry peppers
Tomatoes - all varieties / colours you can find

It's a salad so there's no need to be too precise with quantities. Arrange your salad leaves on a large plate, slice the tomatoes and scatter over the cherry peppers and sun-dried tomatoes.

Grill or BBQ the halloumi and add to the salad. Make your pesto dressing by thinning out the pesto with a squeeze of lemon juice.

Serve, eat.



  1. This looks lovely- I love sundried tomatoes and pesto in a salad together.

  2. Looks great, Lily. All salad is enhanced with cheese, in my opinion (sorry, vegans).


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