Say cheese! HALLOUMI SALAD

This salad is so full of texture, you won’t even miss meat!

Ingredients

(serves 4)

300 g halloumi cheese 1 tablespoon flour 3 tablespoons olive oil 200 g porcini mushrooms, thickly sliced

90 g long-stemmed broccoli florets, cut in half lengthwise 3 tablespoons Thai pesto (we used Pesto Princess) 3 tablespoons roasted sunflower seeds

2 large handfuls (about 150 g) baby spinach 1 handful (90 g) wild rocket leaves

1 tablespoon fresh lemon juice (optional)

Here’s how

1 Slice the cheese into 5 mm slices, roll them in the flour and set aside.

2 Heat 2 tablespoons of oil in the skottel and fry the mushrooms until golden brown. Add the broccoli and stir-fry for a few more minutes until the broccoli turns bright green (it will still be crispy). If you’re able to, first dip the broccoli in boiling water before roasting, but if not, enjoy the extra texture in your salad.

3 Spoon the vegetables from the pan and immediately top with the pesto and sunflower seeds (while the vegetables are still warm). Season to taste with salt and pepper.

4 Heat the remaining tablespoon of oil in the skottel and fry the slices of cheese until golden brown all over.

5 Mix the slightly cooler pesto vegetables with the spinach and rocket and finish with the fried cheese. I drizzle lemon juice over just before serving. Delicious.

Drive & Camp says Dilute the pesto with a tablespoon or so of water to make it easier to mix into the vegetables.