McCain Food Service
Pea & Haloumi Salad
Pea & Haloumi Salad
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10 minutes -
Serves 4
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Product used:
2 cups cooked as per packet instructions
- 200g fresh rocket
- 400g mixed heirloom tomatoes – halved
- 4 slices of sourdough bread
- 4 tsp garlic olive oil
- 250g halloumi
- 1 lemon
- 2 tbs olive oil * 1 bunch of fresh mint – leaves picked
- 1 bunch of fresh basil – leaves picked
Method
| 1. | 1. Heat a grill pan over a medium heat, meanwhile rub garlic olive oil onto both sides of sourdough bread. Once grill pan is hot place sourdough bread on pan and grill for 2 minutes each side. Remove from pan and cut into croutons. |
| 2. | Meanwhile, heat olive oil in a large pan over a medium to high heat. Add halloumi and cook for two minutes on one side. Turn halloumi, add the juice from the lemon and cook for a further two minutes. Remove from pan and cut into chunks. |
| 3. | Place all ingredients for salad dressing in a bowl and whisk to combine. |
| 4. | Place all salad ingredients and salad dressing, including croutons and halloumi, into a bowl and mix well to combine. Divide salad evenly amongst bowls and serve immediately. |
| 5. | TIP: pair the salad with fresh prawns, grilled salmon or barbequed chicken. |
