Grilled halloumi
Recipe By: | Hannah Lewry |
Serves: | 4 |
Cooking Time: | 5 minutes |
Prep Time: | 15 minutes |
Ingredients
- 10 g basil
- micro leaf salad, to garnish
- 200 g halloumi cheese, cubed
- sea salt and freshly ground pepper, to taste
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 bulb fennel
- 1 x 350 g woolworths roasting vine tomatoes
- 200 g strawberries
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Slice the strawberries and tomatoes into chunks. Shave the fennel bulb into wafer-thin slices using a vegetable peeler or slice very thinly using a sharp knife. Toss with the strawberries and tomatoes. Dress with the olive oil, red wine vinegar and season to taste.
- Heat a nonstick pan over a medium heat, then dry-fry the halloumi for 30 seconds on each side, or until golden brown. Remove from the pan and dot onto the salad. Top with micro-herbs and fresh basil.
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