Haloumi and radish salad
Perfect with a glass of semillon.
Luke Mangan's haloumi with radish. Photo: Marco Del Grande
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3 red radishes
250g haloumi cheese
1 tbsp extra virgin olive oil
2 tbsp finely chopped parsley
Rocket for garnish
Thinly slice the radishes, cover with cold water and set aside. Cut the haloumi into
slices about 1/2 centimetre thick.
Heat the olive oil and pan-fry the haloumi over medium heat for 1-2 minutes each side, or until golden brown.
Serve immediately on a platter with radish slices on top, sprinkled with parsley. Arrange the rocket on top.
(Note: Haloumi cheese should be served immediately; as it cools down it becomes firm