Peppermint Tea–Marinated Halloumi Salad
Halloumi marinated in peppermint tea, grilled until golden, and served over a vibrant cucumber-tomato salad with a mint-lemon dressing.
Marinating halloumi in brewed peppermint tea softens its saltiness and infuses it with a subtle herbal freshness that you won't get from dried mint alone. The tea acts as a gentle brine that transforms the cheese.
Grilling the marinated halloumi creates a gorgeous golden crust with a squeaky, melty interior. The mint flavor becomes more delicate after grilling, leaving behind just a whisper of cool freshness.
The cucumber-tomato salad underneath is dressed with a simple lemon-olive oil vinaigrette spiked with fresh mint leaves, tying the whole dish together with a consistent herbal thread.
This salad is a showstopper at summer barbecues or as a weeknight dinner. It's substantial enough to be a main course and comes together in about 25 minutes, including marinating time.
Ingredients
- 250g halloumi, sliced into 1cm planks
- 1 cup strong brewed peppermint tea, cooled
- 2 tbsp olive oil
- 1 large cucumber, diced
- 2 ripe tomatoes, diced
- 1/4 red onion, thinly sliced
- Handful of fresh mint leaves
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil (for dressing)
- Salt, pepper, and a pinch of red pepper flakes
How to make it
- 1Brew peppermint tea strong (2 bags in 1 cup boiling water, steep 10 minutes). Let cool to room temperature.
- 2Place halloumi slices in a shallow dish and pour the cooled tea over them. Marinate 15 minutes, flipping once.
- 3While halloumi marinates, combine cucumber, tomatoes, red onion, and most of the mint leaves in a bowl. Dress with lemon juice, extra virgin olive oil, salt, and pepper.
- 4Remove halloumi from marinade and pat dry. Brush with olive oil and grill or pan-fry over high heat for 2 minutes per side until golden.
- 5Arrange the salad on a platter, top with grilled halloumi slices.
- 6Garnish with remaining mint leaves and a pinch of red pepper flakes. Serve immediately.
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