- mixed salad leaves
- 200g block haloumi cheese, cut in 5mm slices
- 3/4 cup cherry tomatoes, halved
- 3/4 cup red grapes, halved
- 1 small red onion, sliced thinly
- 1/2 cucumber, peeled, seeds scraped out and sliced
- 4 Tbsp extra-virgin olive oil
- juice of 1/2 large lemon
- 2 Tbsp chopped fresh coriander
- 2 tsp honey
- 1 garlic clove, chopped roughly
- pinch chilli flakes
- salt and freshly ground black pepper
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.
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.