This Mediterranean inspired grilled haloumi salad is made with our Buffalo Haloumi cheese which has the perfect squeak and sits beautifully with fresh cucumber, greens herbs and a zippy lemon dressing.
Servings: 4
INGREDIENTS
200g Kris Lloyd Artisan Buffalo Haloumi
sliced into 1cm thick strips
1 bag of fresh rocket
1 english cucumber, thinly sliced
1 small red onion peeled and thinly sliced
1 cup fresh mint leaves, loosely packed
Handful Coriole Kalamata olives pitted
2/3 cup toasted pine nuts
DRESSING INGREDIENTS
1/3 cup Coriole extra virgin olive oil
1–2 small garlic cloves finely chopped
3 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
½ teaspoon freshly cracked black pepper
INSTRUCTIONS
- To make the dressing, whisk all ingredients together in a small bowl until completely combined.
- Set aside until ready to use.
- To make the salad, put rocket into a large salad bowl with remaining ingredients
- (cucumber, red onion, mint, Kalamata olives and pine nuts).
- Pan grill the haloumi (I like to use a griddle pan to get the lines on the haloumi, but a flat pan is fine). Cook for approximately 30 seconds per side or until the cheese is lightly browned.
- Place haloumi on top of the salad, drizzle evenly with the dressing and then toss
- until the salad is completely combined.
- Season with extra black pepper or lemon juice if needed.
- Serve immediately as an entrée or alongside your favourite grilled fish and enjoy.
