Serve warm and sprinkle with za'atar. Photo: William Meppem
1 tbsp lemon juice
4 tbsp extra virgin olive oil
sea salt and freshly ground pepper
120g seedless flame grapes, on the vine
seeds of 1/2 pomegranate
cup de-seeded ligurian olives
40g baby rocket leaves
small handful of mint leaves
2 tsp za'atar (Middle-Eastern spice mix)
Cut the haloumi into 12 slices.
Make a dressing with the lemon juice, 3 tbsp olive oil and seasoning.
Remove the grapes from the vine, wash and cut in half. Place the grapes in a bowl with the pomegranate seeds, olives and rocket. Tear the mint leaves and add to the salad.
Heat the remaining oil in a non-stick pan over high heat. Pan-fry the haloumi for a minute each side until golden.
Mix the salad with the lemon dressing. Place the haloumi over four plates with the salad on top. Sprinkle with some za'atar and serve immediately.
❑ Haloumi is best served straight from the pan or grill, so dish it up quickly after frying.
❑ Za'atar is a Middle-Eastern blend of dried herbs with sesame seeds that gives a wonderful freshness to this salad. It's available at fine food stores or Middle-Eastern grocery stores.
- Main Ingredients - Cheese, Olives
- Cuisine - Middle Eastern
- Course - Lunch, Starter/Entree
- Occasion - Barbecue, Midweek dinner