By MANDY SINCLAIR
Rocket & olive salad with crisp haloumi
1 bunch rocket, ends trimmed, halved
250g grape tomatoes, halved
2 lebanese cucumbers, quartered, seeded, chopped
1 red capsicum, sliced
1 small red onion, halved, thinly sliced
½ cup pitted black olives
½ cup mint leaves, torn
¼ cup extra virgin olive oil
Juice of 1 lemon
1 tsp sugar
1 tbsp olive oil
180g haloumi, thickly sliced
1 tbsp plain flour
1. Place rocket, tomato, cucumber, capsicum, onion, olives and mint in a large bowl.
2. Mix together extra virgin olive oil, lemon juice and sugar.
3. Heat olive oil in a non-stick frying pan on medium. Dust haloumi slices in flour, shaking off excess. Cook haloumi, turning, for 2-3 mins, until golden all over.
4. Drizzle dressing over salad and toss to combine. Serve with haloumi.
try this …….
Wilted rocket in balsamic with steak
Heat 1 tbsp olive oil in a frying pan on medium. Add 2 bunches rocket. Cook for 1-2 mins, until just wilted. Add 1 tbsp balsamic vinegar. Simmer for 1 min, until vinegar is syrupy. Serve alongside chargrilled beef.
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