Haloumi & kumara salad

by Ray McVinnie | Cuisine issue #120
Serves: 4-6The only cheese made to be fried and squeak when you bite it, haloumi is a Cypriot cheese now made widely in New Zealand. Its salty flavour goes well with the barbecued kumara and juicy salad greens.

peel of 3/4 preserved lemon, finely diced
1 tablespoon toasted coriander seeds
1 small dried red chilli, soaked 10 minutes in cold water then finely chopped
2 tablespoons chopped chives
2 cloves garlic, finely chopped
100ml extra virgin olive oil
juice of 1 large lemon or to taste
salt and freshly ground black pepper
1kg purple kumara, peeled and sliced 1cm, lightly boiled until just beginning to soften, drained well and cooled
200g haloumi, sliced 1cm
olive oil for brushing
3 corn salad lettuces (also called lamb’s lettuce or mâche; use watercress or baby cos if unavailable), leaves separated, washed and dried

Put the preserved lemon, coriander seeds, chilli, chives, garlic, extra virgin olive oil, lemon juice, and salt and pepper into a large bowl and mix well. Reserve.

Brush the kumara and haloumi with oil and barbecue first the kumara on the grill plate, as it takes a while, then the haloumi until both are well browned.

Add the hot kumara and haloumi and the lettuce to the reserved dressing, toss gently and serve.

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