Ease of Preparation: Easy
Yield: 4 portions, as an appetizer
Yellow Tomato Salsa with Seared Halloumi
No cheese takes to the grill better than halloumi, and this recipe will prove it to you! The summery salad of tomatoes, gooseberries, Thai basil and olive oil is reminiscent of the caprese salad you know and love, with a worldly twist.
Ingredients:
Torn Croutons:
- ½ baguette
- Olive oil
- Salt and pepper
Yellow Salsa:
- 4 cups (950 ml) yellow cherry tomatoes, quartered
- 4 cups (950 ml) groundcherries, quartered
- 1 red onion, finely minced
- 2 red Thai chilies, seeded and minced
- 1 lime, juice only
- 2 cloves garlic, minced
- 4 sprigs Thai basil, chiffonade
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Seared Halloumi:
- Oil, for searing
- 2 blocks or ~1 pound (454 g) Halloumi cheese, ½-inch (1.25 cm) thick slices
- Pepper
To Assemble:
- Yellow Salsa
- Seared Halloumi
- Torn Croutons
- Flaky sea salt
- Thai basil leaves, to garnish
Method:
For the Torn Croutons:
Preheat oven to 400 F (205 C).
Tear the baguette into large pieces. Toss in a bowl with olive oil, salt, and pepper.
Toast for 3-4 minutes, until golden brown.
For the Yellow Salsa:
In a bowl, mix the cherry tomatoes, groundcherries, red onion, red chilies, lime juice, garlic, Thai basil, and olive oil. Season with salt and pepper.
For the Seared Halloumi:
Preheat a cast iron pan to medium high. Add oil.
Season the halloumi with pepper.
Sear the halloumi 4-5 minutes, flipping halfway, or until evenly browned. Keep warm.
To Assemble:
Slice Seared Halloumi into bite-sized sections and transfer to a serving plate.
Spoon the Yellow Salsa on and around the Seared Halloumi.
Garnish with Torn Croutons, flaky salt, and Thai basil leaves.