SUMMER GARDEN HARVEST BOWL WITH CITRUS-HERB DRESSING & GRILLED HALLOUMI

A bowl full of summer; sunshine, colour, crunch and a salty hit of cheese. This vibrant harvest bowl turns fresh produce into a feast in minutes, perfect for long, sunlit afternoons when you crave something wholesome, light and beautiful.

Serves: 4

INGREDIENTS

• 250g halloumi, sliced 1 cm thick
• 300g vine-ripened or heirloom tomatoes, cut into wedges
• 2 sweet bell peppers (one red, one yellow), thinly sliced
• 1 small red onion, thinly sliced
• 1 handful fresh basil leaves
• a couple of pomegranate seeds
• 50g baby spinach or mixed greens

For the citrus-herb dressing:

• juice of 1 orange
• juice of ½ lemon
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey (or to taste)
• 1 garlic clove, minced
• salt & freshly ground black pepper
• zest of ½ lemon
• a pinch of chilli flakes, optional

METHOD

1. Preheat a grill pan or griddle. Pat the halloumi slices dry and brush lightly with olive oil. Grill for 2–3 minutes per side until golden and marked. Set aside.
2. In a large bowl, combine the tomatoes, peppers, onion, basil, pomegranate seeds and greens.
3. Whisk together the orange juice, lemon juice, olive oil, honey, garlic, salt, pepper, lemon zest and chilli flakes (if using) to make the dressing.
4. Drizzle two-thirds of the dressing over the salad and toss gently to coat.
5. Divide into bowls or onto a large platter, then top with the grilled halloumi.
6. Finish with the remaining dressing and garnish with extra basil or mint if desired.