Friday, November 24, 2017

Haloumi, Mint and Cherry salad

Ingredients
  • 2 (225g each) pkts haloumi, sliced
  • 160g (1 cup) fresh cherries, pitted
  • 1/2 cup fresh mint leaves
  • Extra virgin olive oil, to drizzle
  • Balsamic vinegar, to drizzle

METHOD

  • Step 1
    Heat a non-stick frying pan over medium-high heat. Cook the haloumi for 2 minutes each side or until golden.
  • Step 2
    Arrange haloumi on a plate with the cherries and mint. Drizzle with oil and vinegar and season with pepper.

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