Pan-fried halloumi and peppadew salad

A beautiful and satisfying meal for summer.
 
halloumi and peppadew salad

Recipe from: 27 January 2012
Preparation time: 10 mins
Cooking time: 10 mins
 
 

Ingredients

 
  • 200
    g
    halloumi- thickly sliced and dusted with seasoned corn flour
  • olive oil
  • 1
    jar of peppadews (piquant peppers)
  • wild rocket and watercress
  • peppadew vinaigrette (liquid from the jar)
  • balsamic reduction
  • black pepper
 
 

Method

 
Coat the halloumi with the corn flour and heat a little oil in a non-stick pan and fry the halloumi until golden on each side. Toss the greens with the peppadew and dress with vinaigrette and a bit of olive oil.

Arrange the halloumi and peppadews on a bed of dressed greens. Finish off with black pepper and balsamic reduction.

If you wantto grill the halloumi, coat with olive oil and dust with seasoned corn flour but don't grease the griddle pan.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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