For the marinade
- 2tbsps olive oil
- Juice of ½ lemon
- 1 tbsp dried oregano
- Salt & pepper to season
- 1 pack Halloumi, cut into slices
For the salad
- 1 pack Tilda Super Grains Garlic & Ginger
- 1 tbsp olive oil or flavoured oil such as basil
- 1 red onion, finely sliced
- 100g cherry tomatoes
- 50g mixed olives
For the Basil & Mint Drizzle
- Large handful basil
- Large handful mint
- Juice of ½ lemon
- 2 tbsps olive oil
- 1 tbsp white wine vinegar
- Salt & pepper to season
What To Do:
- To make the marinade mix the olive oil, lemon juice and oregano together. Season well with salt and pepper
- Lay the sliced Halloumi on a plate and cover with the marinade
- Meanwhile make the salad. Heat the oil in a large pan and fry the red onion until soft
- Add the tomatoes and olives and Tilda Super Grains Garlic and Ginger
- Heat through and keep warm
- Add all the drizzle ingredients to a mini food processor and blitz until smooth.
- Add the marinated halloumi to a griddle pan and cook until golden brown on both sides, adding any remaining marinade juices to the rice mix
- Serve in a large bowl and drizzle over the Basil & Mint dressing