vine leaf wrapped haloumi, fig and fennel salad
- ⅓ cup (80ml) extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoon honey
- sea salt and cracked black pepper
- 2 baby fennel, trimmed and thinly sliced on a mandoline
- 1 punnet micro (baby) mint leaves, plus extra to serve
- 600g haloumi+, cut into 4 x 1cm-thick pieces
- 8 vine leaves, rinsed and dried
- 2 tablespoons lemon-infused extra virgin olive oil
- 2 lemons, cut into cheeks
- 4 figs (about 150g), quartered
- Place the olive oil, lemon juice, honey, salt and pepper in a medium bowl and whisk until combined. Add the fennel and mint and gently toss to combine.
- Pat the haloumi dry with paper towel. Take 2 vine leaves and wrap around each piece of haloumi. Set aside.
- Heat the lemon oil in a large non-stick frying pan over medium heat. Cook the haloumi for 2 minutes each side or until golden and crispy. Remove and set aside.
- Add the lemon to the pan, cut-side down, and cook for 2 minutes or until golden and slightly charred. Divide the salad and haloumi between plates and set aside.
- Top with the fig and extra mint to serve. Serves 4.
+ We used 1 large piece of haloumi, which you can find in supermarkets, and cut it into 8cm x 8cm pieces. You can also purchase smaller pieces and halve them.
Wine note: we paired this wonderfully flavoursome dish with the Cloudy Bay Pinot Noir, 2014.
© DONNA HAY GROUP
