A salty, crunchy, tangy, and herbaceous starter that also makes a great mid-day snack.
1 Persian cucumber per person
6 green grapes per person
A handful of flat parsley
2-3 slices of halloumi per person, about 1/2” thick each
Pick a handful of flat parsley from its stem. Slice the cucumbers into 1/4” coins. Quarter the grapes.
Slice the halloumi.
Heat a thin drizzle of olive oil on a nonstick pan over medium heat and cook the halloumi until golden brown, about 1 minute per side.
Plate the halloumi. Toss the cukes, grapes, and parsley with a little drizzle of olive oil and a squeeze of lemon in a bowl. Taste and add a littel more oil and lemon if it needs it. Top the cheese with the cucumber, grapes, and parsley. Sprinkle everything with a tiny bit of Maldon keeping in mind that halloumi is a salty cheese.