Name: Pan-fried haloumi with green salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 gram curly endive; 50 gram baby spinach leaves; 1/2 cup fresh flat-leaf parsley leaves, loosely packed; 2/3 cup (100g) drained semi-dried tomatoes, chopped coarsely; 250 gram haloumi cheese; Lemon dijon dressing; 1/4 cup (60ml) lemon juice; 1 clove garlic, crushed; 1 tablespoon water; 1 teaspoon white sugar; 1 teaspoon dijon mustard; 1/4 teaspoon ground cumin; cayenne pepper

Ingredients

150 gram curly endive

50 gram baby spinach leaves

1/2 cup fresh flat-leaf parsley leaves, loosely packed

2/3 cup (100g) drained semi-dried tomatoes, chopped coarsely

250 gram haloumi cheese

Lemon dijon dressing

1/4 cup (60ml) lemon juice

1 clove garlic, crushed

1 tablespoon water

1 teaspoon white sugar

1 teaspoon dijon mustard

1/4 teaspoon ground cumin

cayenne pepper

Method

1.Combine endive, spinach, parsley and tomato in medium bowl.

2.Cut haloumi into eight slices. Heat lightly oiled medium frying pan, cook cheese, in batches, until browned both sides.

3.Meanwhile, make lemon dijon dressing. Place ingredients in screw-top jar, shake well.

4.Add dressing to salad, toss gently to combine. Serve salad topped with cheese.

For an impresive starter or light lunch cut one sheet of ready-rolled puff pastry into four equal squares. Place the pastry squares on an oven tray, bake in a moderately hot oven for 20 minutes or until golden. Serve the pastry squares topped with a dressed salad and a slice or two of pan-fried haloumi.
Note

Woman's Weekly Food

Ingredients

Method

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