Heirloom Tomato Recipe

Pink Heirloom Tomato Salad with Halloumi Cheese

Prep Time

7 Minutes


Feeds 2




For Salad:

  • 1/2 pound Lakeside Pink Heirloom Tomatoes, sliced into rounds
  • 1/2 pound Halloumi cheese
  • 2 handfuls of rocket salad
  • Juice of 1/4 lemon, freshly squeezed
  • 4 slices baguette
  • 1 tbsp pomegranate seeds
  • 1 tbsp lemon juice
  • Himalayan salt and black pepper to taste
  • Lemon wedges (for serving, optional)

For Dressing:

  • 3 tbsp extra virgin olive oil
  • 2 tsp Dijon mustard with seeds
  • 1 tsp red wine vinegar
  • Pinch of brown sugar
  • Himalayan salt and black pepper to taste


  1. Prepare the dressing: in a bowl combine olive oil, wine vinegar, Dijon mustard, brown sugar, salt and pepper. Whisk until smooth and transfer to the fridge to chill.
  2. Preheat a grill pan over medium-high heat.
  3. Cut the Halloumi into 1/2 inch thick pieces.
  4. Heat grill pan over medium heat. Arrange baguette slices and grill until golden on both sides. Set aside.
  5. Grease grill pan with olive oil and grill Halloumi pieces for 2-3 minutes until golden brown. Then flip and cook on the other side for another 1-2 minutes.
  6. Slice Pink Heirloom Tomatoes into rounds.
  7. Arrange a bed of rocket salad in a serving plate, top with the tomato slices and season with some salt and pepper.
  8. Put grilled Halloumi on top and drizzle with freshly squeezed lemon juice.
  9. Pour the dressing over the salad and add pomegranate seeds on top.
  10. Serve immediately garnished with lemon wedges and grilled baguette slices.

Watch on YouTube