A simple but substantial summer side dish. This makes a nice starter for 4 or more people, or serve as part of a selection of dishes. Catch up on our Facebook Live on Mediterranean Cooking with AGA Demonstrator Naomi Hansell.
A packet of halloumi, sliced into 8 slices
2 medium/large tomatoes, halved
A tin of chickpeas, drained
1/2 cucumber or a mini cucumber or two, roughly chopped
A few handfuls of delicious salad leaves
Flat leaf parsley, a small handful, roughly chopped
2 tbsp olive oil
The juice of a lemon
2 tbsp fresh pesto (optional)
Salt and pepper
1. Put the salad leaves, chickpeas and cucumber on to a serving platter and chill until needed.
2. In small bowl or jar, mix together the olive oil and lemon juice with a pinch or two of salt and pepper, taste and set aside.
3. When ready to serve, line the AGA simmering plate with a piece of Bake-o-Glide and griddle the halloumi slices and tomatoes, cut side down, for a few minutes until nicely browned. Add them both to the salad platter as they are ready.
4. Pour over the dressing, spoon on the pesto if using and finish with the chopped flat leaf parsley. We served ours in the Blue Italian Spode for AGA Baking Tray.