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Words by Flora Shedden. Photography by Laura Edwards
This recipe began life in Aran, the bakery I own and live above. It has featured on our mid-summer salad counter for over three years and has always proved popular. It’s too good to just keep it for lunchtime – it makes for a perfect light meal on a hot summer’s night (not that we get many of those in Scotland). I like to eat it with slices of sourdough, drizzled with olive oil and salt, and baked in the oven for 5 minutes.
You can order your copy of Supper by Flora Shedden.
Halloumi, Melon and Tomato Salad with Chilli
Ingredients
- 250 g heritage tomatoes or mixed cherry tomatoes
- 100 g halloumi
- ¼ tsp chilli, hot pepper flakes
- 1 small gala or cantaloupe melon
- 5 g mint leaves
- 1 tbsp lime juice
- 2 tbsps olive oil
- 1 tsp honey
- salt
- freshly ground black pepper
Instructions
- Roughly chop the tomatoes and add to a bowl.
- Crumble the halloumi with your hands and mix into the tomatoes along with the chilli flakes.
- Cut the melon into large chunks, then finely slice the mint leaves and add both to the bowl.
- Whisk together the lime juice, oil and honey until smooth, then season lightly.
- Toss through the salad and add more black pepper to taste. Serve immediately.
Notes
substitutes: halloumi – feta mint – flat-leaf parsley honey – maple syrup; agave syrup
Supper by Flora Shedden (Hardie Grant, £22), Photography © Laura Edwards