Tomato salad with currant dressing and haloumi
Need a holiday on a plate? Here you go! This salad is nothing short of an utterly delicious serve of sunshine that will go great with your next barbecue or chillaxed, Med-themed dinner party. And look, maybe it’s too early for tomatoes? We couldn’t wait for when they are at their sun-ripened best, but if you’re more restrained than we are, bookmark this dish for December or January when they’re bursting at their seams with juicy goodness. The salad would be great on the Christmas table, we reckon. You can use whatever tomatoes you like so long as they taste good; it doesn’t matter the size, shape, colour or variety. But really, the tomatoes, dressing and whatnot are just a thinly-veiled excuse for rolling out the haloumi, because who doesn’t love this fab squeaky cheese?
Originating on the island of Cyprus , haloumi is always served fried or grilled, turning golden on the outside and gooey-chewy in the middle. Accompanying small dishes like olives, tzatziki, other dips and grilled vegetables, it’s a classic mezze dish. But it’s also used with grains, pulses, meats or veggies in salads and pita bread sandwiches. One classic pairing is haloumi with watermelon (how good does THAT sound?), and watermelon could indeed stand in for the tomato here. Or, you could toss together a mixture of tomatoes and the melon instead of going all-out with one or the other. Either way, don’t skimp on the lovely pekmez dressing and if you can’t get your mitts on actual pekmez (a Turkish pantry staple), then Italian saba or mosto cotto will work too. At a total pinch, you could use date molasses but the overall effect will be sweeter and less fruity.
SERVES 4
4 large, ripe Roma tomatoes
250g cherry tomatoes
300g haloumi, drained and cut into 1cm slices
2 tbsp olive oil
small handful oregano or basil leaves
Dressing
3½ tbsp currants
1 tsp cumin seeds
2 garlic cloves, very finely chopped
3 tbsp pekmez, saba or mosto cotto
2½ tbsp red wine vinegar
125ml (½ cup) extra virgin olive oil
For the dressing, place the currants in a small bowl, then add enough boiling water to just cover. Stand for 5 minutes, then drain well, squeezing out excess water. Meanwhile, place the cumin seeds in a small, heavy-based frying pan over medium-low heat. Toast the seeds, tossing the pan often, for 3-4 minutes, until fragrant slightly darkened. Cool, then transfer to a mortar and pestle and roughly crush. Combine the seeds, garlic, pekmez and vinegar in a bowl and whisk until combined and smooth. Whisking constantly, slowly add the olive oil until a thick dressing forms. Thin it slightly with a few drizzles of warm water if necessary. Taste, then season with sea salt and freshly ground black pepper and stir in the currants.
Slice the roma tomatoes and arrange them on a platter, then halve the cherry tomatoes and scatter them over. Using kitchen paper, pat the haloumi dry. Heat the oil in a large frying pan over medium heat, then cook the haloumi for 2-3 minutes on each side or until deep golden. Arrange over the tomatoes, then scatter with the oregano. Season with cracked black pepper, spoon over the dressing, then serve.
