Haloumi and mint salad

Haloumi and mint salad

By
From
Dig In!
Serves
4-6
Photographer
Mark Roper

Eat this fresh as the haloumi won’t retain its gooey texture once cold. Put a pile of this on barbecued lamb while it’s resting to infuse the meat with the delicious flavours.

Ingredients

Quantity Ingredient
100g red quinoa, rinsed and drained
250g haloumi cheese, sliced 1 cm thick
2 lemons, juiced
60ml olive oil
1 bunch mint leaves, finely shredded
1/2 bunch flat-leaf parsley, chopped
100g rocket leaves

Pickled eschalots

Quantity Ingredient
60ml red wine vinegar
2 tablespoons white sugar
2 eschalots, finely diced

Method

  1. For the pickled eschalots, put the vinegar, 60 ml water and the sugar in a small saucepan over medium heat. Bring to the boil then remove from the heat and add the eschalots. Set aside and allow to pickle in the liquid until cool.
  2. Put the quinoa and 250 ml water in a medium saucepan over medium heat. Bring to the boil, then reduce the heat to low and cook, covered, for 12 minutes or until tender. The water will be absorbed. Remove the pan from the heat, remove the lid and allow to sit for 5 minutes. Fluff the quinoa up with a fork and set aside to cool.
  3. Put a chargrill pan over high heat. When hot cook the haloumi for 2 minutes on each side or until golden. Transfer to baking paper and squeeze over the juice of 1 lemon.
  4. Whisk together the remaining lemon juice and the olive oil until well incorporated. Season with salt and pepper. Taste the dressing – it should be very tangy.
  5. Drain the eschalots and combine with the quinoa, herbs and rocket. Drizzle on the dressing then top with the haloumi. Serve immediately.
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