Fried haloumi with white cabbage, date and green chilli salad

Karen Martini
Fried haloumi with white cabbage, date green chilli salad with lemon. Karen Martini HALOUMI recipes for Epicure and Good ...
Fried haloumi with white cabbage, date green chilli salad with lemon. Karen Martini HALOUMI recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Andrea Geisler. Photographed February 15, 2013. The Age Newspaper and The Sydney Morning Herald. Fried haloumi with white cabbage, date green chilli salad with lemon. Karen Martini HALOUMI recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Andrea Geisler. Photographed February 15, 2013. The Age Newspaper and The Sydney Morning Herald. Photo: Tegan Sadlier
Difficulty
Easy

The sharp freshness of the white cabbage, the sweetness of the dates and the pop of the chilli and spices work well with fried haloumi.

Ingredients

¼ white cabbage, tightly packed

salt flakes

freshly ground pepper

2 tsp caraway seeds, coarsely crushed in a mortar and pestle

2 lemons, 1 juiced, 1 peeled and segmented

1-2 green chillies, finely chopped, seeds in, to taste

6 dates, pitted, chopped roughly in large chunks

extra virgin olive oil

5 sprigs coriander, picked

5 sprigs mint, picked

2½ cups vegetable oil

250g haloumi

flour for dusting

½ pomegranate, seeds only

Method

1. Remove and discard the core from the cabbage. Finely shave the leaves with a sharp knife or on a mandolin.

2. Place the cabbage in a bowl and season with a little salt and black pepper. Add the freshly crushed caraway seeds and lemon juice and toss. Set aside.

3. In a separate bowl, add the lemon segments, chillies, dates, and a good splash of olive oil. Toss together. Tear in the herbs and combine.

4. Heat the vegetable oil in a shallow pan for five minutes.

5. While the oil is heating, slice the haloumi into 1cm-thick fingers lengthways. Toss in the flour then fry in the hot oil for two minutes or until golden. Drain on paper towel.

6. Pile the cabbage on a serving plate, top with the fried haloumi, scatter over the date salad and the pomegranate seeds and serve.

 

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