Grilled halloumi with tomato, pepper and cumin salad

Serves: 3-4

Grilled halloumi with tomato, pepper and cumin salad

I use a variety of tomatoes in this recipe-big, plump beef tomatoes and sweet yellow ones but the important thing is that they are ripe and flavoursome. Served with some sourdough bread this is a light, refreshing lunch dish.


  • 2 green peppers, halved and de-seeded
  • 2 large beef tomatoes
  • 3 yellow tomatoes
  • 4 tablespoons extra-virgin olive oil
  • 5 spring onions, trimmed and finely sliced
  • 1 red chilli, de-seeded and finely chopped
  • 1 teaspoon cumin seeds
  • 250g halloumi cheese, sliced
  • To serve Sourdough bread


  1. Heat the grill on its highest setting. Place the pepper halves, cut side down on a baking tray and grill for about 15-20 minutes or until the skin is blackened. Place in a plastic bag, seal and leave until cold. Peel off the charred skin and slice the flesh into 1cm thick strips.
  2. Thinly slice the tomatoes and arrange in a shallow serving dish. Lay the pepper strips on top and season with salt and ground black pepper.
  3. Heat 3 tablespoons of the oil in a frying pan and fry the spring onions, chilli and cumin seeds for 2-3 minutes until the onions are softened. Cool then spoon over the tomatoes and peppers.
  4. Brush the slices of halloumi with the remaining oil and lay on a baking tray. Place under the hot grill for about 6-8 minutes until the cheese is golden then turn the slices over and grill for a further 5 minutes. Lay the halloumi over the tomatoes and serve immediately with some sourdough bread.