Thursday, June 18, 2015

Halloumi the Brave

Halloumi, sliced thin then grilled or dry fried then used as the crowning part of a salad on top of mixed spinach rocket chicory little gem watercress lamb's leaf type leaves, fine sliced red onion, toms, boiled new pots and green beans (anything you like really) and garlic croutons is FANTASTEFIC.

Dressing: in a lidded jar put: 2 parts (a part being maybe a 50ml measure) really good virgin olive oil (Lidl or Aldi) 1 part sunflower oil, 2 parts cider vinegar, good heavy pinch of herbs de Provence, salt, ground black pepper, teaspoonful light runny honey, tablespoon Dijon mustard, 2 cloves crushed fresh garlic or a big pinch as much as a teaspoonful of garlic powder.

Screw lid down. Shake like crazy to emulsify. Taste and adjust oil / vinegar content to suit. Shake try and spoon over salad.

Sit down; eat.

You will rejoice

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