Serves 2, prep time 25 minutes, cooking time 10-12 minutes
INGREDIENTS
4 ripe apricots
1 tbsp of olive oil
1 tsp of brown sugar
225g (vegan) halloumi block
2 sweet gem lettuces
300g baby plum tomatoes
TO SERVE
Fresh mint leaves
Sliced red chilli
Garlic rock salt
Olive oil to drizzle
METHOD
Half the apricots, remove the stone, then slice each half into four.
Place the slices in a bowl and drizzle with olive oil, sprinkle with sugar, then mix to coat with oil.
Cut the halloumi block into 2cm strips lengthways.
Wash, trim then slice the lettuce and half the tomatoes.
Heat a non-stick griddle pan over a medium-high heat.
Add the halloumi strips, cook for 2-3 minutes on each side, (until firm and you can see griddle marks).
Remove from the pan and set aside.
In the same pan – grill the apricots on each side for 2-3 minutes until soft and chard.
Finally, in a deep serving bowl layer the lettuce and tomato.
Add the halloumi, apricot and drizzle with olive oil then season.
Finish off with mint leaves, red chilli and serve.
