Grilled Haloumi with Fresh Cherry Vinai­grette

Serves 6, Prep 20 mins, Cook 8 mins

New Idea - - New Food Idea -

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.

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