Haloumi and radish salad

Luke Mangan's haloumi with radish.
Luke Mangan's haloumi with radish. Photo: Marco Del Grande

Perfect with a glass of semillon.


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
and rubbery.)