Tomato salad with halloumi and pistachio gremolata
|1 lemon zest|
|2 garlic cloves, finely chopped|
|10g parsley, finely chopped|
|50g Pistachio nuts, chopped|
|1tbsp coconut oil|
|himalayan salt and black pepper (|
|200g halloumi, sliced|
- Combine finely chopped parsley, finely chopped garlic cloves, grated zest of 1 lemon, chopped pistachio nuts, himalayan salt and freshly ground pepper and season.
- For the salad: Heat coconut oil in a frying pan and fry halloumi for 3 minutes on each side until golden.
- To serve: Arrange lettuce leaves on a platter, top with tomatoes and halloumi, sprinkle over gremolata and serve immediately. For more delicious recipes from this Volume, get your copy here!