“A spe­cial-oc­ca­sion twist on a clas­sic Ital­ian salad” SERVES 4

Sunday Herald Sun - Stellar - - Delicious On Sunday -

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.

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