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
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 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.
Watch your favourite MasterChef NZ judge step up to the plate.
Ray McVinnie, Josh Emett and Simon Gault cook up a storm and share
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meal slump in the middle of the week?
We do, which is why we now have a resident
'recipe-road-tester' to bring you a weekly tried, tested and tasted
Food Show recipe.
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