Sumac Pickled Red Onion

1 red onion

1/4 cup balamic vinegar

1 tbl sp brown sugar

2 tbl sp sumac

Pinch of salt

Thinly slice red onion. Add onion, balsamic, brown sugar, pinch of salt and sumac into a bowl and massage everything together. Place to the side to pickle.

3 lebanese cucumber

1 small bunch dill (washed, just fronds)

6 mint stalks (washed, just leaves)

6 radishes (washed and thinly sliced)

250gm halloumi

Honey

1 lemon (juice)

EVOO

Salt

Black Pepper

Place cucumbers on chopping board and using a rolling pin or heavy object, smash down onto the cucumber until they smash them until all the sides have cracked and its fallen to pieces. Then cut into chunks. Pop into a sieve, mix with some salt and allow some of the water content to fall out.

Prep by glaze by adding 1/2 lemon juice, equal parts honey and water to the lemon juice in the jar, so equal parts lemon juice, honey and water. Shake really hard until all homogenised. For halloumi cut into medium small pieces. Pop a heavy pan on medium high heat and bring up to temp with a splash of olive oil . Place halloumi pieces down and reduce heat to medium. Don’t move, just allow to char to a golden char and begin to melt in the middle. Flip over and grill the other side to another deep char. When its nearly done, pour the honey lemon glaze and allow to cover and bubble away. Take off heat and mix halloumi through the glaze.

In large bowl add smashed cucumber, dill, mint, radishes, sumac onions and halloumi into large bowl. Dress with a solid glug of EVOO, 1/2 lemon juice, lots of cracked black pepper and season with salt to taste. Mix together and serve.