OVERVIEW
This is everything you want from a salad on a summer’s evening. We foraged some sea vegetables and toasted those on the EGG, giving a lovely charred note. We used locally grown strawberries and tomatoes. I went picking elderflower with my daughter. Everything is fresh, vibrant, delicious, seasonal.
SET UP YOUR EGG
For the sauce vierge dressing, toast and crush the coriander seeds, then combine all the ingredients.
Set up your EGG for direct cooking with the Stainless Steel Grid in place. The target temperature is 200°C.
PREPARE THE SALAD
Place the samphire in a metal sieve and toast it gently over the flames until wilted and charred.
Combine the prepared tomatoes, strawberries and olives with the toasted samphire in a serving bowl.
CHAR THE HALLOUMI
Slice the halloumi thickly. Drizzle with olive oil and season with freshly milled black pepper. Sear on a for 1 minute on each side until charred all round
Place the charred halloumi slices on top of the salad. Generously spoon the sauce vierge over the cheese and salad. Garnish with basil leaves and fresh elderflower sprigs.
