Ingredients (serves 2)
180g buffalo haloumi, cut 6 slices (1cm slices)
2 tablespoon pine nuts, toasted *
1 pomegranate, perils removed
½ cup mint leaves
½ cup parsley leaves
Extra-virgin olive oil
1 Lemon, wedges cut
- Heat a shallow pan and toast pine nuts until golden, shaking pan often so nuts don’t burn.
- Meanwhile, mix mint and parsley in a small bowl, chill until ready to serve.
- Heat 1 tablespoon olive oil in a fry pan over medium-high heat, cook haloumi for 1 minute or until golden, then turn and cook for a further 1 minute until golden. Remove from heat and lightly salt haloumi before plating.
Stack 3 slices of haloumi in the middle of each plate, scatter over herb salad, pine nuts and pomegranate perils. Serve immediately with a lemon wedge on each plate.
*Buffalo haloumi can be found gourmet food stores or substitute with any of your favourite haloumi brands. You can also buy toasted pine nuts at supermarkets if you are time sensitive.