¼ cup(loosely packed) each lemon mint, spearmint and Egyptian mint (see note)
2golden shallots, thinly sliced
50 mlcold-pressed lemon oil (see note)
To serve:lemon wedges
Heat olive oil in a frying pan over high heat, add haloumi, reduce heat to low and cook, turning once, until golden (3-4 minutes).
Combine mint and shallot in a bowl, season to taste and toss to combine. Transfer haloumi to serving plates, scatter with salad, drizzle with lemon oil and serve with lemon wedges.
Note If buffalo haloumi is unavailable, substitute regular haloumi. Lemon mint and Egyptian mint are available from nurseries. If they’re unavailable, substitute other varieties of mint. Cold-pressed lemon oil is available from select delicatessens.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.