Fattoush Salad with Grilled Haloumi

Source: Taste Magazine - January / February 2015

1 large green capsicum, finely chopped
1 Lebanese cucumber, finely chopped
2 ripe truss tomatoes, finely chopped
1/2 red onion, finely chopped
1/2 bunch fresh continental parsley, leaves chopped
1/2 bunch fresh coriander, leaves chopped
2 pita bread
250g haloumi, sliced
Lemon juice, to serve
60ml (1/4 cup) extra virgin olive oil
2 tablespoons lemon juice
1 small garlic clove, crushed
1/2 teaspoon caster sugar

  1. Combine the capsicum, cucumber, tomato, onion and herbs in a large bowl. Heat a chargrill over medium-high heat. Cook the bread, turning, for 1-2 minutes or until toasted and crisp. Cool slightly and tear into bite-sized pieces. Add to the salad.
  2. For the dressing, combine all ingredients in a small bowl. Season. Add to the salad. Toss well and divide the salad among plates.
  3. Heat a non-stick frying pan over medium-high heat. Cook the haloumi, turning, for 2 minutes or until golden. Arrange over the salad. Serve drizzled with a little extra lemon juice.

Vic Lic

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