As I glanced in the mirror this morning, I said “halou-mi”… and that’s when I knew I had to make a Haloumi & Caper Salad today! Sorry is my joke too “cheesy”? And that’s it from me folks…I think I’ll stick to cooking & photography, stand up clearly isn’t my thing! Here’s my recipe…you can get this and other great recipes on my facebook page @diversebymichellesanchez
300g haloumi, cut into 8 slices
200g heirloom tomatoes halved
8 sugar snaps, sliced lengthways
2 tbsp capers
1 tbsp olive oil
1 tbsp chives, finely chopped
1 tbsp capers, minced
1 tsp cashew paste
zest 1/2 lemon
juice 2 lemons
2 tbsp olive oil
Garnish: sugar snap pea and beetroot leaves
Place the ingredients for the dressing into a jar and add a pinch of salt, put the lid on and shake vigorously until the cashew paste has dissolved. Set aside.
Assemble the radicchio leaves, tomatoes and sugar snap peas onto four entree plates. Scatter over some extra capers.
Heat a skillet over low-medium heat. When the pan is hot, add 1 tbsp of olive oil. Add the haloumi in a single layer and fry for 1-2 minutes on each side until golden on the outside and melted in the middle. Place 2 slices of haloumi onto each plate.
Drizzle over a little of the dressing and garnish. I’ve garnished my salad with some beautiful sugar snap pea and beetroot leaves from my garden, but you can use any leaves you like (micro greens / parsley).
Serves 4 as entree.