This colourful crunchy twist on a Greek Salad uses squeaky halloumi instead of feta and an extra crunch from the pita chips.
1 punnet of cherry tomatoes or 6–8 vine ripened tomatoes
1 Lebanese cucumber or half a telegraph cucumber
½ red onion
large handful of fresh basil or oregano
large handful of Italian parsley
pinch of sumac
Juice of 1 lemon
2 tbsp extra virgin olive oil
2 big handfuls of pita crisps
Cut the tomatoes, cucumber, capsicum and onion into similar size pieces and place in a large bowl along with the chopped herbs and olives. Toss with the olive oil, lemon and sumac and season with salt and pepper. Allow the salad to sit at room temperature for an hour.
Just before serving fry slices of halloumi and toss through the salad with the pita crisps.