Spring veggie Halloumi salad with a zesty Sumac dressing

This spring veggie Halloumi salad makes for a super simple, yet nourishing dish that can be easily prepared for a delicious lunch. The star of the show is the tangy sumac dressing, which adds a wonderfully zesty, lemony zing that complements the peppery extra virgin olive oil perfectly.

Sumac is a Middle Eastern spice that is made from the dried berries of a flowering plant in the cashew family. It has a tart, slightly sour flavour that pairs beautifully with the salty Halloumi cheese and fresh spring vegetables.

To make the salad, simply grill or pan-fry slices of Halloumi until golden brown on both sides. Arrange the warm cheese on a bed of mixed greens, such as peppery rocket, spinach and watercress. Top with sliced radishes, cucumber, cherry tomatoes and a scattering of toasted seeds or nuts for extra crunch.

Whisk together the sumac, olive oil, lemon juice, garlic and seasoning to make the zesty dressing. Drizzle this vibrant dressing over the salad just before serving. The combination of the salty Halloumi, crunchy veggies and tangy, lemony dressing makes for a truly delightful and nourishing springtime lunch.

 

Ingredients

400g cooked Puy Lentils
200g Halloumi
1 bunch Asparagus
1 bunch tender stem Broccoli
1 cup frozen Peas, cooked
30g freshly chopped Mint, Parsley, Dill,

Dressing
1 clove Garlic, minced
1tsp ground Sumac
1 tsp Dried Oregano
2 tbsp Apple Cider Vinegar
1 tbsp fresh Lemon Juice
3 tbsp the Governor EVOO

Method

Heat the oven to 180c/gas mark 4. Place the asparagus and broccoli into a baking dish, drizzle with EVOO and season with a little salt. Roast in the oven for 15-20mins until tender.

Meanwhile place all the dressing ingredients in a small bowl and whisk togeather, set aside.

Heat a large frying pan to a medium heat, brush Halloumi with oil then add to the pan. Fry on each side until browned.

Place the lentils, vegetables, fresh herbs in a bowl and add the dressing. Toss to combine then top with the Halloumi.