Haloumi and Orange Salad
Ingredients
DRESSING
5 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper
SALAD
1 cup fresh hazelnuts, roasted at 180°C for 7 minutes, then coarsely chopped
3 large oranges, peeled with a knife and sliced
1 buttercrunch lettuce or similar soft-leafed greens, leaves separated
1 cup watercress, stalks removed
6 spring onions, cut into thin diagonals
½ cup fresh mint leaves, sliced (plus extra to garnish)
4 tablespoons light olive oil
12 thick slices haloumi cheese (I prefer Zany Zeus)
1 sourdough loaf (baguette-style), cut into long diagonals
Description
I often find myself with no dining companion when I’m travelling around the country. I went into the very good Caffe L’Affare in Wellington one day at lunchtime and revelled in the warm ambience. This salad was quite the freshest, most delicious lunch I had in a long time. The cheese should be served hot straight from the pan. Serve the salad with long pieces of sourdough bread.
Method
Mix together the sherry vinegar and oil to make the dressing, and season with salt and pepper to taste.
To make the salad, toss the hazelnuts, orange, lettuce leaves, watercress, spring onion and mint leaves together with the dressing and divide between six plates. Heat the olive oil in a heavy-based frying pan. Add the cheese and gently cook on each side until it turns golden and the center is molten. Serve at once, topping each salad with slices of hot cheese and scattering the mint leaves over the top. Accompany with sourdough bread.
Categories
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