And now for the details…

Yeah okay, so this was a super simple recipe. But it is also super delicious. Field ripened tomatoes are just starting to become available, and I have a bit of an infatuation with halloumi.

Halloumi. How could one not enjoy this fabulous creation. It is a cheese that is strong enough to withstand being placed on the grill or a hot pan. The result? Melting, salty, creamy tastiness that has the crispy finish of toasty cheese on the outside. Good enough to eat on its own with no further additions, we are going to balance that creaminess with the slight tang from our tomatoes and the fresh herbaceousness of the cilantro. Did I just make up a word there? Perhaps, but its appropriately descriptive.

We start by slicing our tomatoes and halloumi, and oil each side. Slice the tomatoes nice and thick, as they are going to have to withstand the high heat of the grill. If your tomatoes are very ripe and quite soft, slice them a little thicker yet.

Next we move to the grill. A medium-high heat on the grill, place the tomatoes and halloumi directly on the grill. Heat them just enough to get a nice brown grill mark on one side (3-6 minutes), then flip and grill on the other side.

As soon as the tomatoes and halloumi are ready, place the tomatoes on a plate and top with the halloumi (I cut each of my halloumi pieces in half to have the right tomato-cheese ratio). Drizzle the entire salad generously with the olive oil, and finish by sprinkling the chopped cilantro and Maldon salt overtop (sea salt or kosher salt will work too), and serve. Highly advised to serve with some crusty bread to soak up that rich, tomatoey oil left on the plate after you have cleared off the vegetables!

Happy eating.