Salad
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
Dressing
- ½ cup olive oil
- 2 tbs white wine vinegar
- 1 tsp mustard powder
- ¼ tsp salt
- 1 clove garlic – grated
- tsp raw sugar
- Black pepper to taste
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.
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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.
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3. | Place all ingredients for salad dressing in a bowl and whisk to combine.
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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.
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5. | TIP: pair the salad with fresh prawns, grilled salmon or barbequed chicken.
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Pea & Haloumi Salad
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
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.
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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.
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3 | Place all ingredients for salad dressing in a bowl and whisk to combine.
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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.
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5 | TIP: pair the salad with fresh prawns, grilled salmon or barbequed chicken.
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