This salad combines 4 of my favorite things; halloumi, olives, potatoes and tomatoes, how could you possibly go wrong? Roasting olives and tomatoes really help bring out there flavors and together, they were even better. The rosemary really added a lot of great flavor as well.
With the one exception of having to turn on the oven on an extremely hot day, this made for a perfect light and tasty summer meal. I found that the potatoes were a little dry when you cut them to eat. I think adding some extra liquid or broth with help this situation. Also, make sure your tomatoes have popped, so they can add a little extra liquid as well.
Chargrilled Halloumi with Rosemary & Olive Potatoes
From BBC Good Food
- 1 pound baby new potato, any bigger ones halved
- 2 cloves garlic, thinly sliced
- few sprigs rosemary, roughly chopped
- 6 ounces jar Kalamata olives, drained
- 8 ounces cherry plum tomatoes
- 5 Tablespoons white wine
- 1-400g pack halloumi cheese, thickly sliced
- 4 ounces mixed baby lettuce, to serve
- Heat the oven to 425F/220C Put the potatoes on a large baking tray and toss with 1 teaspoon oil. Roast for 25 minutes until golden and tender. Turn once during cooking.
- Toss the tomatoes, garlic, olives and rosemary into the pan, splash over the wine and roast for another 5 minutes until the tomato skins are popping.
- Grill or griddle the halloumi until golden, then serve with the vegetables and a handful of lettuce