It’s really hot in Tuscany. A perfect time for a colorful salad with halloumi.
Slice 1 fresh red onion thinly. Put in a small bowl and add a few table spoons of red wine vinegar. Store aside. Roast 2 teaspoons of cumin seeds, 1/4 teaspoon of coriander seeds, 2 teaspoons of black mustard seeds and some chili flakes in a dry pan for a few minutes ( don’t burn). Put in a mortar and crush the seeds. Chop 600 grams of different colored and different shaped cherry tomatoes. Chop 1 cucumber. Mix in a bowl. Add the onion and some of the vinegar. Mix with the crushed herbs. Cut 2 pieces of halloumi in cubes. Fry in some olive oil. Spread the halloumi on the salad. Finish with fresh mint. Serve with some bread.
Inspired by Sabrina Ghayour ‘s cookbook ‘Feast’.
Enjoy long summer evenings.