Ingredients
- •This salad can be made with either a savory or a sweet compote. Both methods are included below. You will need a non-stick frying pan and a spatula to prepare the halloumi.
For the Savory Blackberry Compote:
- •200 grams (7 ounces) fresh blackberries
- •Juice of 1 lemon
- •Salt
- •Freshly ground black pepper
- •Drizzle of good olive oil
For the Sweet Blackberry Compote:
- •200 grams (7 ounces) fresh blackberries
- •50 grams (1/4 cup) granulated sugar
- •Pinch of ground cinnamon, optional
- •Juice of 1 lemon
For the halloumi salad:
- •1 block halloumi cheese, cut into into 1 cm (1/3 inch) slices
- •Bibb or Boston lettuce leaves
Preparation
- For the Savory Blackberry Compote: In a medium bowl combine the blackberries, lemon juice, salt and pepper to taste, and a drizzle of olive oil. Crush the berries with a fork. Adjust seasoning to your taste. Set aside or refrigerate..
For the Sweet Blackberry Compote: Put 150 grams (5 ounces) of the blackberries in a small pan. Add sugar, cinnamon (if using), and lemon juice. Place over low heat and mix until blackberries become soft. Remove from the heat and fold in the remaining blackberries. Set aside or refrigerate.
For the halloumi salad: Place a skillet over medium heat. Working in batches if needed, add the slices of halloumi in a single layer without crowding them. After about 30 seconds, turn the slices over and repeat until they are brown on both sides. Be careful not to overcook, which can make them rubbery but won’t ruin them.
To serve, arrange lettuce leaves on plates, topped with slices of halloumi. Garnish with blackberry compote of choice, passing the remainder separately.