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Halloumi with Griddled Pitta and Red Onion, Bean and Tomato Salad

Serves 4 | VEGETARIAN

250g (9oz) halloumi cheese

1 tsp sweet or smoked paprika

1 tbsp olive oil

juice of ¹/₂ lemon

4 white pitta bread

For the salad

1 garlic clove, peeled and crushed

finely grated rind and juice of ¹/₂ lemon

1 tbsp extra-virgin olive oil

400g can of haricot beans, drained and rinsed

12 vine cherry tomatoes, halved

1 small red onion, peeled and diced

12 pitted black olives

1 tsp chopped fresh flat-leaf parsley

1 tsp chopped fresh mint Maldon sea salt and freshly ground black pepper

I first enjoyed halloumi while on holiday in Cyprus, where it has been produced for centuries. It is a semi-hard cheese prepared from the milk of sheep, cows or goats and then sometimes rolled in wild mint. It has a distinct and pleasant flavour and is versatile to cook with, as its soft springy texture always retains its shape even when fried or grilled.

To prepare the salad, place the garlic, lemon rind and juice and olive oil in a large pan set over a low heat, stirring to combine. Stir in the haricot beans with the tomatoes, red onion, olives and herbs, add salt and pepper to taste, then leave to warm gently for 5 minutes. Remove from the heat and place in a bowl to marinate for 1 hour, which will allow the flavours to develop.

When ready to cook the halloumi, heat a griddle pan and a frying pan, until both are very hot. Cut the halloumi cheese into four thick slices and dip them in cold water, then dust all over with the paprika. Add the olive oil to the heated frying pan, then add the halloumi slices. Fry for 4 minutes, turning once, until golden. Remove the pan from the heat and squeeze the lemon juice over the cheese.

Meanwhile, arrange the pitta bread on the griddle pan or under a preheated grill and cook for 1 minute, turning once until puffed up and lightly charred. Alternatively, put the pitta in a toaster for a minute or two. Cut into slices on the diagonal.

Spoon the red onion, bean and tomato salad into the centre of four plates and arrange a piece of grilled halloumi on top, spooning over the lemon-flavoured pan juices. Arrange the griddled pitta slices on the side to serve.