Jan 7, 2021
Makes 4 servings
60ml red wine vinegar
1 clove garlic, grated
120ml extra virgin olive oil, plus more for cheese
Salt and freshly ground black pepper
450g halloumi cheese, sliced in 1cm thick pieces
1 large head romaine lettuce, chopped
½ cucumber, thinly sliced
1 small red onion, thinly sliced
20 cherry tomatoes, halved
140g pitted Kalamata olives, halved
To make the vinaigrette, place the vinegar in a bowl with the garlic and a big pinch of salt and let sit briefly. Whisk in the olive oil and set aside.
Heat a cast iron skillet over high heat. Add 1 tablespoon oil to the pan and swirl to coat the bottom. Add the pieces of cheese in a single layer and cook 30 seconds on each side.
In a large bowl, toss the romaine, cucumber, onion, chickpeas, tomatoes and olives with about half the vinaigrette, adding more as needed. Divide the salad among 4 plates and top each with the griddled cheese pieces. Serve immediately with a glass of smooth, oaky Dark Horse Chardonnay.