Haloumi with a Citrus Salad.
Haloumi is a rare treat. This haloumi is organic and i loved pairing it up with the sweet citrussy oranges, juicy grape tomatoes and plumped up cranberries. This is a very filling salad and i usually enjoy something like this on a weekend. Haloumi is always better fresh off the pan.
Citrussy Haloumi Salad.
-1 packet of Haloumi
-half a punnet of grape tomatoes, cut into halves
-1 orange, halved
-small handful of dried cranberries
-half a small red onion finely diced
-parsley to serve
-1/2 cup of cous cous
Slice the haloumi so that it is at least 1 cm thick. Heat a pan up on a medium heat, add about 1 tbs of olive oil and fry each side until golden. This should take no more than 3-5 minutes. Place on paper towels to drain.
Squeeze one half of the orange into a small cup and add the dried cranberries. Let these soak up the orange juice. Peel and dice the remaining orange.
Use the same pan to cook the cous cous according to the instructions (if you don’t know, just google or leave a comment). When it’s ready, fluff up with a fork and a tsp of Nuttelex or olive oil.
Place the cous cous into two serving bowls. In a mixing bowl, add the oranges, tomatoes and diced onion. Gently stir. Now add the cranberries and juice and a drizzle of olive oil. Gently fold to coat all of the ingredients.
Now dice the haloumi (however big or small you like the pieces).
Scoop out the salad mixture and share between two bowls. Share the haloumi between the two bowls by placing it on top of the salad and then drizzle the remaning juice from the mixing bowl over the top. Add a few parsley leaves on top and enjoy with a nice tall glass of fresh lemonade.
On rare occasions where i might go for a 15km run, i find that this is a good meal to have afterwards, with plenty of filtered water throughout the day.