Buffalo haloumi with lemon, mint and shallot salad

AT A GLANCE

  • Serves 2 people

  • 2 tsp olive oil
  • 100 gm buffalo haloumi, thickly sliced (see note)
  • ¼ cup (loosely packed) each lemon mint, spearmint and Egyptian mint (see note)
  • 2 golden shallots, thinly sliced
  • 50 ml cold-pressed lemon oil (see note)
  • To serve: lemon wedges
01   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).
02   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.

Recipe:

ROBERT MARCHETTI, NEILD AVENUE

Photography:

PRUE RUSCOE

Styling:

EMMA KNOWLES

Drinking Suggestion:

2010 ROSS HILL PINNACLE SERIES PINOT GRIS, ORANGE, NSW. , suggested by MAURICE TERZINI & ROBERT MARCHETTI

View Full Site