Cut the Halloumi into 6–8 thick slices and place in a non-metallic dish.
Mix together the oil, lime juice and garlic, season with plenty of pepper and pour over the Halloumi. Turn the cheese so it is coated in the marinade. Cover and chill for 10 minutes to allow the flavours to infuse.
Oil, then heat a griddle pan over a medium heat. Remove the Halloumi from the marinade, reserving the garlic oil mix, and cook on the hot griddle until golden on both sides. The Halloumi will brown quickly and only needs 1–2 minutes on each side.
Arrange the wild rocket and salad leaves in two bowls and top with Halloumi, drizzle with the reserved garlic oil and serve.
There is no need to add salt to the dish as Halloumi is already quite salty.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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