Method
This recipe is great for a
light lunch, or as a side or an entrée. Haloumi cheese is a huge
favourite of mine. I'm a big cheese fan, and this is a cheese you
can fry - what's not to love? It also makes a pleasant squeaky
sound when you chew it. Try it and you'll be hooked! Some people
(like my Mike) have an aversion to coriander, so you can always
swap it out with Italian parsley or chives.
Whizz dressing ingredients in a mini blender (or finely chop
ingredients and whisk by hand). Taste and season with salt and
pepper.
Place salad leaves, grapes, tomatoes, red onion and cucumber in
a large bowl. Add half the dressing and toss gently to coat.
Arrange the salad on a large serving platter.
Heat a non-stick frying pan over medium heat. Cook haloumi
slices until golden on each side. Remove from pan and rest on paper
towels to cool down.
Arrange haloumi slices atop the salad. Drizzle with the rest of
the dressing and serve.
The Food Show recipe-road-tester's review
The salad may not look as pretty as Chelsea's example (frying
the haloumi proved to be a little tricky, it was very nearly a
sticky mess!) but nevertheless this salad tastes divine and is
quick to prepare.
Tip: New Zealand haloumi is quite creamy! To avoid it ending up
runny, make sure you pat the cheese dry on kitchen paper before
frying. The oil should be very hot, but not smoking - and be
careful not to use too much oil (30 ml is enough and ensure not to
overcrowd the pan with cheese. If you have too much trouble frying
haloumi, you can also grill it from above and it becomes less
runny, just place it in a non-stick pan or on lightly oiled foil
and grill until coloured.
Date the recipe was tested: 17 April 2013