An easily and quickly prepared lunch dish, this salad puts a bright, fresh, citrus twist on a regular Haloumi salad.
Juice of 1 oranges
2 tbsps olive oil
1 cloves garlic, crushed
1 tbsps wholegrain mustard
125g baby rocket leaves
1 cups parsley leaves
3 oranges, peeled, halved and thinly sliced
180g Lemnos Haloumi, cut into ½ cm thick slices
Plain flour, for dusting
1 eggs, lightly beaten
1 & 1/2 cups fresh breadcrumbs
1/2 cup natural flaked almonds, roughly chopped
Olive oil
Combine orange juice, oil, garlic and mustard in a jar. Shake well until combined. Coat haloumi slices in flour, dip in egg and roll in combined breadcrumbs and almonds. Press firmly. Heat oil in pan over medium heat. Cook Haloumi on each side until golden. Drain on absorbent paper.
Presentation:
Arrange rocket, parsley and orange slices on serving platter. Top with Haloumi, drizzle with dressing and serve immediately.
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