Halloumi salad recipe
 Harissa paste is widely used in Middle Eastern cooking and gives a spicy and fragrant flavour to the halloumi in this salad. This simple dish makes a perfect summer lunch. Each serving provides 322 kcal, 18g protein, 15g carbohydrate (of which 9g sugars), 21g fat (of which 12g saturates), 3g fibre and 2.2g salt. 2 tbsp harissa paste2 lemons250g/9oz halloumi, thinly sliced1 small red onion, finely chopped2 vine tomatoes, finely chopped½ cucumber, seeds removed, finely chopped1 small fennel bulb, thinly sliced2 tbsp olive oil1 tbsp cider vinegar250g/9oz low-fat Greek-style yoghurt3 tbsp finely chopped mint leavessmall handful rocket leavessalt and freshly ground black pepper 2 tbsp harissa paste 2 lemons 250g/9oz halloumi, thinly sliced 1 small red onion, finely chopped 2 vine tomatoes, finely chopped ½ cucumber, seeds removed, finely chopped 1 small fennel bulb, thinly sliced 2 tbsp olive oil 1 tbsp cider vinegar 250g/9oz low-fat Greek-style yoghurt 3 tbsp finely chopped mint leaves small handful rocket leaves salt and freshly ground black pepper Method Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes.Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes.Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well.Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown.To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately. Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes. Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes. Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes. Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes. Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well. Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well. Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown. Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown. To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately. To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately.