Haloumi, tomato, cucumber and mint salad

Earn your stripes with a salad of chargrilled haloumi and sweet cherry tomatoes topped with balsamic dressing.

Preheat a barbecue grill or chargrill on medium. Lightly brush the haloumi with a little of the oil. Season with pepper. Cook on grill for 1-2 minutes each side or until golden brown and heated through.
Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Place on a serving platter. Add the haloumi, combined tomato and mint and toss to combine.
Combine the vinegar and remaining oil in a screw-top jar and shake until well combined. Season with salt and pepper. Drizzle over the salad to serve.

Source

200g haloumi, thickly sliced crossways, halved diagonally

2 tbsp extra virgin olive oil

4 Lebanese cucumbers, ends trimmed

1 x 250g punnet cherry tomatoes, halved

1 x 250g punnet golden grape tomatoes, halved

1/2 cup small fresh mint leaves

1 tbsp balsamic vinegar

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