Recipe: Greek salad with grilled halloumi and crispy pita bread

ATHENS - This colorful creation brings together the best of eastern Mediterranean cuisine into a harmonious flavor experience, combining fresh sun-ripened tomatoes and crunchy cucumbers with the creamy texture of chickpeas and white beans.

The interplay of contrasting textures is echoed in the pairing of chewy halloumi and crispy pita bread.

In terms of flavor, the opposing textures are united by the subtle seasoning of Kalamata olives, onions, hearty roasted notes and a dressing with a bright acidity.

Designed to serve around 10, this recipe is ideal for garden parties, buffets or sharing with family and friends.

Ingredients for 10 servings

•225 g halloumi

•6 tbsp olive oil

•2 pita breads (approx. 210 g)

•1 clove garlic (small)

•½ lemon

•3 tbsp red wine vinegar

•Salt

•Pepper

•1 pinch dried oregano

•½ tsp sugar

•1 cucumber

•4 tomatoes

•1 red onion

•15 g flat-leaf parsley

•265 g chickpeas (drained weight)

•265 g white beans (drained weight)

•125 g Kalamata olives (pitted)

Method:

1. Cut the halloumi into small cubes (approx. 1.5 cm) and fry in a non-stick pan with 1 tbsp olive oil over a medium heat until the cheese is crispy and golden brown. Set aside.
2. Cut the pita into cubes of the same size and toast in the same pan without any fat over a low heat until the bread is hard. Turn occasionally.
3. Peel the garlic and press it through a garlic press into a small bowl. Squeeze the lemon and add the juice along with the red wine vinegar to the garlic. Season generously with salt and pepper, a little oregano and sugar. Whisk together with the remaining olive oil (5 tbsp).
4. Wash the cucumber and tomatoes. Cut away the stalks. Quarter the tomatoes and cucumber lengthways. Cut away the seeds and the watery flesh (and use elsewhere). Dice the vegetables. Peel the onion, halve it and cut into fine rings. Wash the parsley, shake dry and roughly chop the leaves.
5. Rinse the chickpeas and beans in a sieve under cold water and leave to drain well.
6. In a large bowl, combine the olives (halved if preferred), tomatoes, cucumber, onions, parsley, chickpeas, beans and the dressing and leave to stand for around 10 minutes. Shortly before serving, fold in the halloumi and pita.

Tip: If the salad is left out on a buffet for a longer period, keep the halloumi and pita separate, otherwise they will both go soggy.

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