The best part about this salad is that you can make almost all of the individual elements and throw it together at the last minute for guests. Just be sure t bring the roasted vegetables and vinaigrette to room temperature for serving and then fry the cheese right before you are ready to plate. If you don’t have any guests, just eat it yourself four days in a row because it’s delicious enough that you won’t get sick of it.

Grilled, chewy, salty haloumi cheese is seriously delicious and makes a perfect base for the sweetness of the slow roasted vegetables. If you want to sub out the radish or the zucchini for something else, feel free to do that but I do think they are the perfect combination of flavours and textures.

Oh, I have included a bit of liquid, sunflower lecithin to the salad dressing to help boost the absorption of the THC but just leave it out if you don’t have any – it will just take a little bit longer for the effects of the infused oil to take effect.

Mediterranean Haloumi Salad with Infused Vinaigrette

Grilled haloumi, roasted veg and a souped up, cannabis infused vinaigrette

Serves 4

200g Haloumi, cut into 4 slices

1 tbls olive oil

1 tbls za’atar

*1 pint slow roasted tomato

1 tsp sugar

1 tsp kosher salt

2 tbls olive oil

**2 roasted zucchini

**1 cup roasted radish

2 tbls olive oil

1 tsp kosher salt

about 1/4 cup black olives

To cook the haloumi:

Heat a frying pan, add the oil and fry the slices of haloumi a minute on each side or until golden. Remove from the pan, sprinkle with za’atar and set aside.

All of the vegetables can be cooked ahead of time

*to roast the cherry tomatoes

Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shrivelled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.

**To roast the veg

(in this case zucchini and halved radishes) toss the veg in olive oil and  salt and roast on a sheet pan at about 425F until brown and soft, about 30 minutes.

Vinaigrette Ingredients

1 tablespoons Greek red wine vinegar

1 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)

1 clove garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1.5  tbls cannabis infused olive oil

2.5 tbls  olive oil

1/4 tsp liquid lecithin

Mix all of the ingredients together in a small jar and shake well.

Put a slice of warm haloumi on each plate and then divide the roasted vegetables and the olives among the plates and then drizzle 1/4 of the dressing over each serving