HEIRLOOM TOMATOES AND GRILLED HALOUMI PANZANELLA SALAD
“A special-occasion twist on a classic Italian salad” SERVES 4
1 red onion, cut into thin rings (we used a mandoline) ¼ cup (60ml) aged red wine vinegar 360g haloumi, cut into 1cm slices 1 tbs extra virgin olive oil, plus extra to serve 4 large (or equivalent mixed) heirloom tomatoes, sliced and quartered ¼ bunch each of parsley and mint, leaves picked Fennel crostini ½ loaf (250g) day- old sourdough, torn into 4cm pieces 2 tbs extra virgin olive oil 5 tbs pecorino, finely grated 1 tsp fennel seeds, lightly crushed Preheat oven to 200°C. For fennel crostini, place sourdough, oil, pecorino and fennel seeds in a medium bowl, season and toss to coat. Place on a lined baking tray. Bake for 20-25 minutes or until crisp and golden. Set aside. Place onion and vinegar in a small bowl, season and toss to combine. Set aside to pickle for 5 minutes. Preheat a barbecue or grill pan to a high heat. Brush both sides of haloumi with oil. Cook haloumi for 1 minute on each side or until golden. To assemble, place tomato on a platter and top with the haloumi, fennel crostini and pickled onion (plus vinegar). Scatter over parsley and mint. Drizzle over extra oil and season generously.