Grilled hal­loumi salad

Herald on Sunday - - LET’S EAT - Serves: 4

Prep time: 15 mins Cook time: 10 mins

1 fresh green hon­ey­dew melon, skin re­moved, thinly sliced

1 cu­cum­ber, halved, de­seeded and shaved into slices with a po­tato peeler ½ cup roasted wal­nuts

4 leaves curly kale, stalk re­moved, finely sliced (or use a head of cos let­tuce)

1 Tbsp ex­tra vir­gin olive oil

200g hal­loumi, sliced into ½ cm planks 2 Tbsp pump­kin seeds, toasted

2 Tbsp goji berries

DRESS­ING 2 Tbsp may­on­naise 1 Tbsp cider vine­gar ¼ cup finely sliced mint 1 Tbsp honey Zest of 1 or­ange ¼ tsp smoked pa­prika

1 Place the melon, cu­cum­ber, wal­nuts and kale (or cos let­tuce) in a salad bowl or on a serv­ing plat­ter.

2 Heat a grill or fry­ing pan, add the olive oil and cook the hal­loumi planks till golden brown on both sides. Drain ex­cess oil on a pa­per towel. Set aside. 3 Com­bine all the dress­ing in­gre­di­ents. 4 Top the salad with the hal­loumi planks, pump­kin seeds and goji berries then driz­zle over the dress­ing.

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