Make the salsa verde just before frying the haloumi so it's still a vibrant green when you serve it.
¼ bunch basil, finely chopped
¼ bunch parsley, finely chopped
2 sprigs thyme, leaves picked and finely chopped
1 clove garlic, finely chopped
1 eschallot, finely chopped
½ long red chilli, deseeded and finely chopped
100ml olive oil plus 2 tbsp
40ml chardonnay vinegar
salt and pepper
4 slices quality haloumi
For the salsa verde, put the herbs, garlic, eschallot, chilli, 100 millilitres olive oil and chardonnay vinegar in a food processor and whiz briefly – the sauce should still have a bit of texture. Season well and set aside.
Put a large frying pan on a high heat, add remaining olive oil and bring almost to smoking point.
Season the haloumi with pepper only (it's already salty enough) and sear it in the pan for a minute or two on each side until golden-brown.
Serve immediately with the salsa verde drizzled over the top.
Serving suggestion: Our heirloom tomato gazpacho.