5 slices bacon
400g halloumi cheese
2 cups cherry tomatoes
1 Tbsp extra virgin olive oil
140g baby rocket or salad mix
4 basil leaves, thinly sliced
For the dressing:
25ml whole mustard seeds
125ml extra virgin olive oil
62.5ml balsamic vinegar
Heat mustard seeds in a pan until they start to pop.
Turn off the stove and add balsamic vinegar, honey and olive oil.
Stir, taste and check for sweetness – it may need a little more honey.
Allow to cool and set aside.
Instructions for the salad
Pre-heat your oven to 190 degrees.
Line a large rimmed baking sheet with aluminium foil. Spray a wire rack with cooking spray, and place it on top of the prepared baking sheet. Arrange the bacon on the wire rack. Bake for 20-25 minutes until browned and crispy. Let cool slightly, then crumble into large pieces. Briefly set aside.
Pre-heat a lightly oiled grill or grill pan over high heat.
Thread your tomatoes onto metal or bamboo skewers. (If you’re using bamboo skewers, you’ll need to soak them in water for 30 minutes. Seriously. Otherwise they’ll catch fire on the grill.)
Slice your halloumi into 1 cm planks. Briefly set aside.
Drizzle the tomatoes with a little olive oil and place them on the grill. Cook for 4-6 minutes, rotating occasionally, until they’re lightly charred in spots. Remove from the grill and let cool slightly.
Time to grill the halloumi! Brush the halloumi with a little bit of olive oil and grill for 1-2 minutes per side until grill marks appear and the cheese is just beginning to melt.
Add the rocket to the bowl with the dressing and toss to combine. Add half of the tomatoes and about three quarters of the bacon and toss again.
Transfer the salad to a serving platter. Arrange the halloumi on the salad and top with the remaining tomatoes and bacon. Add the fresh basil and serve.