Warm Haloumi Salad
Terrific when served alongside Mediterranean flavours, South Cape's Haloumi in Brine is a quick and easy addition to this tasty salad, marrying well with the sharp flavours of asparagus.
Ingredients:
- 1 x 180g South Cape Haloumi Cheese, drained
- Extra virgin olive oil
- 12 spears of fresh asparagus, trimmed and halved
- Chopped parsley, oregano or mint (optional)
- 100g mixed salad leaves (including some rocket)
- 1 lemon, cut into wedges
- Coarsely ground black pepper
Method:
Cut South Cape Haloumi into 5-10mm thick slices. Add a good dash of olive oil to a large frypan and heat well. Stir-fry asparagus over high heat for a few minutes until tender but still bright green and crisp. Remove from pan and keep warm. Add a little extra oil to the pan if necessary and heat well. Add Haloumi and cook over medium/high heat for about 1 minute on each side until golden brown and soft to touch in the centre. Sprinkle with a little chopped herb. Arrange salad leaves on two serving plates. Top with asparagus and Haloumi. Serve immediately with wedges of lemon to squeeze over, extra virgin olive oil and coarsely ground black pepper to taste.
Serves 2
LOW FAT VARIATION
Use a non-stick pan and a little spray olive oil. Substitute steamed asparagus. Serve drizzled generously with lemon juice.
CHERRY TOMATO VARIATION
Add half a punnet of halved cherry tomatoes to the pan after cooking the Haloumi. Toss over heat until hot then add to the salad.
CHEESE COOKING INSTRUCTIONS
Cut drained Haloumi into 5-10mm slices. Add a good dash of olive oil to a large frypan and heat well. Cook Haloumi over medium/high heat for about 1 minute on each side until well browned and soft in the centre. Serve immediately with a salad or crusty toasted bread and drizzle with olive oil, lemon juice and with black pepper to taste.
