Tonight I tried this recipe for a tomato salad with haloumi and broadbeans.

I liked the look of it because it was very simple to make, and I thought that the fresh taste of tomatoes and the mint would complement the salty haloumi, which they did.

The recipe doesn’t include quantities, but I used three decent sized tomatos, a small block of haloumi, a big handful of mint, two teaspspoons of white vinegar and about one teaspoon of brown sugar. These seemed to be about right, although if you find haloumi strong you should probably add an extra tomato or two. I didn’t use any broadbeans because halfway through making the salad I realised that I didn’t have any. I think this would have been a nice touch.

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