Haloumi & Rocket Salad
An easy and delicious salad that's cooked in five minutes.
- Yield: Serves 4
- Preparation Time: 15 Minutes
- Cooking Time: 5 Minutes
Ingredients
- 2 x 180g packets of haloumi
- 2 tbsp plain flour
- 80g baby rocket leaves
- ½ red onion, thinly sliced
- ⅓ cup kalamata olives
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- Large pinch of dried oregano
- ½ cup olive oil
- Lemon wedges, to serve
Directions
- Cut the halloumi in half crossways, then cut each piece in half horizontally. Place flour on a plate and season with salt and pepper.
- Place the rocket, onion and olives in a large bowl. Season with salt and pepper. Combine vinegar, extra virgin olive oil and oregano in a small bowl. Drizzle over the salad. Toss to combine.
- Heat olive oil in a large non-stick frying pan over medium heat. Add the halloumi and cook for 2 minutes each side or until crisp and golden.
- Serve with lemon wedges.
