07 Jan, 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

200g chickpeas

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.

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