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Charred Whole Halloumi, Nectarine And Glystrida Salad

Taverna: Recipes from a Cypriot Kitchen by Georgina Hayden

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Glystrida is another ingredient I have grown up with but didn’t know then English name of until adulthood. In the UK this succulent leaf, that has a very slight tang to it, is called purslane. It is perfect in Greek salads, as we love acidic dressings, picking and using the smallest sweetest leaves possible. If you can’t get hold of any, don’t despair, this recipe is still wonderful without. You could substitute it with watercress, which despite being a little more peppery would still compliment the salad well.

Serves 4-6

40g flaked almonds
4 nectarines
1 tablespoon honey
½ a bunch of mint
50g rocket
2 bunches of glystrida (purslane)
2 lemons
Extra virgin olive oil
Sea salt and freshly ground black pepper
250g halloumi

Place the almonds in a dry frying pan and toast over a low heat until golden. Alternatively you can do this in the oven, for 10 minutes at 180°C/gas mark 4.

Put a griddle pan on a high heat. Cut the nectarines into quarters and griddle them on both cut sides, for a couple of minutes so that they are nicely charred. Transfer to a serving plate and drizzle with a little honey. Pick the mint leaves into a bowel with the rocket, and puck in the small leaves of glystrida. Squeeze over the juice of both the lemons and drizzle over a little extra virgin olive oil. Season well and toss together.

Finish by griddling the halloumi whole, for around 3-5 minutes on each side, until nicely charred all over. Transfer to a chopping board and cut into 1cm slices. Transfer the halloumi and scatter over the dressed leaves and toasted almonds. Serve straight away.