Grilled Haloumi with Fresh Cherry Vinaigrette
Serves 6, Prep 20 mins, Cook 8 mins
2 tblsps olive oil 2 x 225g packets haloumi, cut
into 1cm thick slices 60g baby rocket leaves 250g fresh cherries, pitted,
halved ¹⁄³ cup fresh mint leaves FRESH CHERRY VINAIGRETTE 75g fresh cherries, pitted, finely
chopped ¹⁄³ cup extra virgin olive oil 2 tblsps red wine vinegar 1 small clove garlic, crushed 2 tsps wholegrain mustard 1 tsp honey Salt and pepper, to taste
1 To make vinaigrette, combine all ingredients in a jug. Stir well.
2 Heat oil in a large frying pan over a medium heat. Add haloumi in two batches. Cook for about 2 minutes on each side, or until golden. Remove. 3 Arrange rocket on a platter. Top with haloumi, cherries and mint. Spoon over vinaigrette.