Griddled halloumi with tomato, cucumber and mint

Ingredients

For 1 serving

• Halloumi50 g
• Tomatoes120 g
• Cucumber100 g
• Mint3 g
• Black olives5
• Whole wheat pita0.5
• Lemon juiceto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Cut the halloumi into slices about 1 cm thick and pat them dry with kitchen paper.
2. Heat a non-stick frying pan over a medium-high heat with no fat and cook the halloumi for 2 minutes per side, until it has a golden crust; don't move it until it releases on its own.
3. Meanwhile, wash and slice the tomatoes and cucumber; pick the mint leaves; warm the pitta in the same pan for 1 minute per side.
4. Serve the hot halloumi with the tomatoes, cucumber, black olives and mint, a few drops of lemon juice and the pitta.