Helen RandellHaloumi and green bean salad
November 7th 2009 06:20
The warm weather is well and truly upon us here in SA and that means light, fresh meals for dinner. Warm chicken salad is a year round favourite, but after last year's success of a Warm Lamb Salad I decided to make a variation on this to serve for a friend.
One of my favourite Greek foods (hard to pick one I know) is haloumi. I love the sqeakiness on your teeth and I think it is at it's best with a squeeze of fresh lemon juice over the top. I decided to incorporate it into this salad, and I am very please with the results. Feel free to add you own favourite salad ingredients such as olives, avocado slices or cucumber.
Warm haloumi, lamb and green bean salad.
1 x 250g haloumi, cut into about 8 slices
300g lamb, sliced
150g green beans, trimmed
3 x tomato, cut into quarters, lengthways
juice of 1 lemon
2 tbsp olive oil
1 handful basil mint
Heat and oil a grill pan and place haloumi slices, lamb, beans and tomato onto grill. Heat lamb until cooking through, and keep an eye on your other ingredients to ensure they are going golden brown nicely.
Combine lemon juice, oil and basil mint in a bowl.
Once ingredients are cooked, construct your salad, beginning with a slice of haloumi on the bottom of each persons plate. Add other ingredients and finish with a drizzle of dressing over all.
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Comment by Lara M
Love Speaks
Food Slate
I can imagine the subtle taste of Haloumi working really well with this creation.
Comment by Helen Randell
Rough Cooking