This red pepper salad is vibrant and elegant and complements not only this cheese entrée but also pan fried fish. You may want to see my dory fillets with this salad which I posted a few months back.
FOR THE RED PEPPER SALAD
INGREDIENTS
2 large red peppers
2 medium sized tomatoes
1 medium sized red onion
12 Kalamata olives
2 tablespoons of capers
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
½ teaspoon sugar
Salt to taste
Freshly ground black pepper
METHOD
Char grill the red peppers. I like to poke a fork into the red pepper stalk and put on the flame. Use the fork to turn around and it should take about 15-20 minutes for the pepper to be completely char grilled. Remove the fork and put them in a bowl and cover with a plate to create steam. Let them rest this way for ten minutes. When cool enough to handles, peel off the charred skin, wash under the tap and dry completely. Core the peppers, remove the pith and slice thinly. Place the sliced peppers in a glass bowl.
Make crosses on the top part of the tomatoes and place in bowl. Pour boiling water and after 45 seconds, remove tomatoes. Peel the skin off. Quarter the tomatoes and discard the seeds and pith. Slice thinly and place along with the sliced peppers.
Peel and slice the onion thinly and add to the bowl. Rinse the Kalamata olives and capers and add to bowl. Measure out the olive oil and balsamic vinegar along with salt and sugar into the bowl. Grind plenty of black pepper and mix well. Allow flavours to develop by allowing the salad to rest for half an hour before serving.
FOR THE SAGANAKI
INGREDIENTS
400g halloumi cheese, cut into 4 squares
4 tsp extra virgin olive oil
4tbsps honey
METHOD
Heat 1 teaspoon of oil in a large frying pan and cook each slice of cheese for 1-2 minutes on each side until golden. Add 1 tablespoon honey and cook for a further minute. Repeat until all the cheese slices are fried.
To assemble
Place cheese slice (one per person) on a plate. Spoon the salad to the side. Drizzle extra dressing on the plate. Garnish with basil or oregano leaves and serve at room temperature.
Serves 4