Cold cucumber and halloumi salad with griddled apricot
Ingredients
5 tbsp extra virgin olive oil
A small bunch of coriander
A small bunch of basil
2 limes, juice
4 tsp sweet chilli sauce (or a little honey and a pinch of chilli flakes)
2 cucumbers
6 apricots, halved and destoned
1x 225g block of halloumi, cubed
5 tbsp natural or Greek yoghurt
1 tsp Tajin (chilli and lime seasoning)
Method
Step
Put 4 tbsp extra virgin olive oil in a blender with a small bunch each of coriander and basil, juice of 2 limes, 4 tsp sweet chilli sauce and plenty of salt and black pepper. Blend until smooth.
Step
Peel 2 cucumbers – either entirely or in alternate stripes. Halve each lengthways and remove the watery centres. Cut into 1cm slices. Put the cucumbers in a big bowl with all but 2 tbsp of the dressing. Mix well, cover and put in the fridge for at least 30 minutes, more if you like.
Step
Meanwhile, set a small frying pan over a medium heat with 1 tbsp oil. When hot, add 6 halved and destoned apricots cut side down. Cook for 2 minutes, or until browned, then flip and cook for another minute. Transfer to a plate and sprinkle with salt.
Step
Add 1x 225g block of halloumi, cubed, to the pan. Cook, using tongs to turn the pieces occasionally, until well browned all over. Set aside.
Step
Mix the remaining green dressing with 1 tbsp extra virgin olive oil, a pinch of salt and some more black pepper. Dot extra spoonfuls of dressing on the apricots. Sprinkle 1 tsp Tajin over everything and serve straight away.
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