Salad

Haloumi salad with quick preserved lemon

haloumi-salad-with-quick-preserved-lemon

Haloumi salad with quick preserved lemon

Speed up the lemon preserving process with this simple cheat method by Yoni Kalfus. Then you’ll only have to wait two days before you can pair them with grilled haloumi and crunchy walnuts.

No phone, a movie, a glass of wine, and some salad. Perfect!

Kate Moss

INGREDIENTS

  • 2 tbs olive oil
  • 500g haloumi, cut into 8mm-thick slices
  • 1 tbs coriander seeds
  • 2 tbs each walnuts and hazelnuts
  • 2 tbs honey
  • 1/4 cup (60ml) lemon juice
  • Mixed salad leaves (mesclun), to serve

QUICK PRESERVED LEMONS

  • 5 lemons, skins scrubbed
  • 150g caster sugar
  • 350ml white vinegar
  • 2 tsp mustard seeds
  • 2 tsp black peppercorns

Haloumi salad with quick preserved lemon

Haloumi salad with quick preserved lemon Haloumi salad with quick preserved lemon Speed up the lemon preserving process with this simple cheat method by Yoni Kalfus. Then you’ll only have to wait two days before you can pair them with grilled haloumi and crunchy walnuts. INGREDIENTS 2 tbs olive oil 500g haloumi, cut into 8mm-thick slices 1 tbs coriander seeds 2 tbs each walnuts and hazelnuts 2 tbs honey 1/4 cup (60ml) lemon juice Mixed salad leaves (mesclun), to serve QUICK PRESERVED LEMONS 5 lemons, skins scrubbed 150g caster sugar 350ml white vinegar 2 tsp mustard seeds 2 tsp black peppercorns METHOD 1. For preserved lemons, slice the lemons into 2-3mm-thick rounds. Place in a 1L (4-cup) sterilised glass jar. Place remaining ingredients in a saucepan with 2 cups (500ml) water and bring to the boil over high heat. Remove from heat and cool to room temperature. Stir in 1 tbs sea salt flakes. Pour liquid over lemons, seal and invert. Chill for 2 days. Store preserved lemons in the fridge for up to 1 month. 2. Heat 1 tbs oil in a frypan over medium-high heat. Add haloumi and cook for 2 minutes each side or until golden. Add coriander seeds, walnuts and hazelnuts, and cook for 1 minute or until fragrant. Remove from heat and drizzle over honey and lemon juice. 3. Combine salad leaves with 12 slices preserved lemon in a bowl. Drizzle over remaining 1 tbs olive oil and toss to combine. Arrange the haloumi mixture over the top to serve. Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tbs olive oil
  • 500g haloumi, cut into 8mm-thick slices
  • 1 tbs coriander seeds
  • 2 tbs each walnuts and hazelnuts
  • 2 tbs honey
  • 1/4 cup (60ml) lemon juice
  • Mixed salad leaves (mesclun), to serve
  • QUICK PRESERVED LEMONS
  • 5 lemons, skins scrubbed
  • 150g caster sugar
  • 350ml white vinegar
  • 2 tsp mustard seeds
  • 2 tsp black peppercorns

Instructions

  • 1. For preserved lemons, slice the lemons into 2-3mm-thick rounds. Place in a 1L (4-cup) sterilised glass jar. Place remaining ingredients in a saucepan with 2 cups (500ml) water and bring to the boil over high heat. Remove from heat and cool to room temperature. Stir in 1 tbs sea salt flakes. Pour liquid over lemons, seal and invert. Chill for 2 days. Store preserved lemons in the fridge for up to 1 month.
  • 2. Heat 1 tbs oil in a frypan over medium-high heat. Add haloumi and cook for 2 minutes each side or until golden. Add coriander seeds, walnuts and hazelnuts, and cook for 1 minute or until fragrant. Remove from heat and drizzle over honey and lemon juice.
  • 3. Combine salad leaves with 12 slices preserved lemon in a bowl. Drizzle over remaining 1 tbs olive oil and toss to combine. Arrange the haloumi mixture over the top to serve.

METHOD

  • 1. For preserved lemons, slice the lemons into 2-3mm-thick rounds. Place in a 1L (4-cup) sterilised glass jar. Place remaining ingredients in a saucepan with 2 cups (500ml) water and bring to the boil over high heat. Remove from heat and cool to room temperature. Stir in 1 tbs sea salt flakes. Pour liquid over lemons, seal and invert. Chill for 2 days. Store preserved lemons in the fridge for up to 1 month.
  • 2. Heat 1 tbs oil in a frypan over medium-high heat. Add haloumi and cook for 2 minutes each side or until golden. Add coriander seeds, walnuts and hazelnuts, and cook for 1 minute or until fragrant. Remove from heat and drizzle over honey and lemon juice.
  • 3. Combine salad leaves with 12 slices preserved lemon in a bowl. Drizzle over remaining 1 tbs olive oil and toss to combine. Arrange the haloumi mixture over the top to serve.

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