I got the chance to create with a stunning and award winning locally produced Buffulo Haloumi Cheese!
This cheese has been in many magazines and is on the menu of many top restaurants in Australia.
If you aren't on the Sunshine Coast you can of course use any good haloumi you might find at your local delicatessen or supermarket.
If it is a cheese you already love or maybe one you have never tried before this recipe really makes it shine!
This is my delicious Zesty Salad with fried Haloumi and Olive Oil Topasted SourDough Bread Croutons.
An easy and very tasty dinner or lunch.
- 200 g Haloumi, sliced 1cm thick
- 2 slices organic sourdough bread, slice into 1cm x 3 cm pieces
- Assorted salad greens, (include some bitter greens, baby spinach leaves, finely shredded kale, fresh herbs)
- 1 medium red onion, slices thinly into circles
- 1 small cucumber, sliced
- 2 really ripe tomatoes, chopped into big pieces
- ½ lemon, juiced
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Black pepper to taste
- Extra olive oil for the croutons
- paper towel to drain the haloumi
- In a large bowl combine bread, tomato, cucumber, onion and salad greens
- In a small dish mix together olive oil, vinegar and lemon juice, taste and adjust quanities until you get just the right flavour for your palate. (add some fresh chili if desired)
- Heat a little oil in a fry pan on a medium low heat. (I use Neoflam cookware.)
Lightly fry the sourdough pieces with olive oil until nice and golden on each side.
Drain on paper towel and set aside.
- Gently fry the Haloumi briefly until nice and golden each side.
Drain haloumi on paper towel.
- Place salad on to a large serving dish.
- Arrange Haloumi cheese and croutons on top.
- Season with cracked pepper, a little lemon juice and a tiny amount of good olive oil
- This is a great centre table dish you can all share from making it great for entertaining
- This would be a lovely big salad to serve at a BBQ or alongside some freshly grilled fish or as part of a smorgasbord at a dinner party.
- Don’t season with salt as the cheese is already salty.
- This is a salty cheese so I would serve theirs with lots of fresh salad and a fruit salad for dessert.
- Make their own mini dish by serving small pieces of the Haloumi with an assortment of tomatoes, snow peas, cucumber, sprouts, celery and carrots
Recipe and imagery (c) rebeccamugridge2012