• 4servings
  • 60minutes

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Nutrition Info . . .

VitaminsA, B3, B9, C, P
MineralsManganese, Silicon, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400g Greek haloumi, cut into equalsize slices

  2. 30ml olive oil

  3. 100g rocket leaves

  4. Extra virgin olive oil

  5. Flat-leaf parsley, for garnish

  6. Watercress pesto

  7. 200g watercress

  8. 40g grated parmesan

  9. 150ml olive oil

  10. 40g toasted pine nuts

  11. 1 clove garlic, sliced

  12. Greek olive salad

  13. 500g fresh vine-ripened tomatoes

  14. 1 clove garlic, finely sliced

  15. 1/2 small red chilli, finely chopped

  16. 1 small red onion, peeled and diced

  17. 80g Kalamata olives, pitted and halved

  18. 80g green olives, pitted and halved

  19. Small bunch basil leaves, torn

  20. 5 Tbsp extra virgin olive oil

  21. Juice 2 lemons

Instructions Jump to Ingredients ↑

  1. Put all watercress pesto ingredients in a blender with a little salt and pepper and pulse until well combined. If too dry, add a little more oil. Set aside.

  2. Make the Greek olive salad. Score the skin of each tomato, then blanch in boiling water for 10 seconds and refresh in iced water. Peel, cut in half, remove seeds and chop flesh. Put in a bowl, mix in remaining salad ingredients and season.

  3. Soak haloumi in cold water for 10 minutes to remove some of the saltiness, then drain on paper towels. Heat a frying pan until smoking hot. Brush olive oil over cheese and season with black pepper. Cook only a couple of slices at a time in the hot pan for about 40 seconds on each side, until golden and crispy.

  4. Arrange cheese slices on a platter or plates and put Greek olive salad on top. Scatter pesto over and put rocket leaves in the centre. Drizzle with a little extra virgin olive oil and garnish with parsley leaves.

  5. From Taste magazine, October 2010.


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