Recipe for Sesame coated Haloumi Cheese with a crispy salad and balsamic dressing
1 cup sesame seeds
100g rocket and watercress mix
4 tbsp olive oil (for salad dressing – from your pantry)
2 tbsp balsamic vinegar
olive oil, salt and pepper (from your pantry)
Slice the radishes very finely – you can use a potato peeler. Slice the cucumber finely.
Peel the oranges using a sharp knife as follows: cut off the top and bottom. Then cut the skin away and remove any remaining pith. Cut between the membranes to segment.
Slice the haloumi in 1cm thick slices. Scatter the sesame seeds over a small plate and press both sides of the halloumi slices into the sesame seeds so that they stick. Place a pan on the stove on a medium (to low) heat and add a little olive oil. Fry your pieces of sesame-crusted haloumi until the seeds are golden brown – about 3 to 5 minutes each side.
Make the salad dressing by mixing the oil (see quantity above) and vinegar together in a mug. Add salt and pepper to taste. Make the salad by tossing the sliced radish, sliced cucumber, orange segments (and any juice), rocket leaves and watercress in a large bowl. Cover with the salad dressing and toss lightly.
To serve, divide the salad between the plates and top with sesame halloumi slices.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.