Mediterranean salad with fried halloumi

Cut the garlic finely and the onions in half rings. Put the onion in a bowl and pour hot water over it. Let alone until use.

Heat the oil in a frying pan and fry the potato cubes with the garlic, Greek herbs and possibly salt in about 15 minutes on medium heat until golden brown and done. Change regularly.

Meanwhile, halve the cauliflower florets and cut the large ones into quarters. Boil for 3 minutes in water with salt. Drain and drain well.

Cut the dill coarsely. Put half of the dill with the yogurt and the oil in a high beaker and puree with the hand blender into a dressing.

Season with pepper and salt.

Cut the halloumi into 16 slices. Heat the grill pan without oil or butter and grill the halloumi in 2 portions 3 minutes. Turn halfway. Keep warm under aluminum foil.

Let the onion drain well and scoop the cauliflower, the rest of the dill and the olives through the potato cubes.

Mix in half of the dressing and spread over a large flat dish. Divide the halloumi over it and serve the rest of the dressing separately.