One of my all time favourite recipes. I love the sweetness of the roasted lemons and the soft haloumi cheese.
The excess syrup can be used as a cordial in cocktails or basting for chicken and fish.
ROASTED PRESERVED LEMONS, HALLOUMI, TOMATO AND HERB SALAD (4)
3 Cups of baby tomatoes, halved
1/3 cup Flat-leaf parsley leaves
1/3 cup Mint leaves
1 Small red onion, thinly sliced
Salt and black pepper
8 Radishes, thinly sliced
4-5 Preserved lemon wedges, grilled
- Remove the preserved lemons, as many as you need, and spread out on a baking sheet. Place in a pre-heated 170⁰C oven or on a grill (with a closed lid) and bake for 15 minutes until the lemons have dried a little.
- Heat a little olive oil in a non-stick pan and over medium heat; fry the halloumi on both sides until golden then slice into strips or blocks.
- In a bowl, combine the tomatoes, parsley, mint, onion, radishes, the remaining olive oil, salt and some fresh black pepper.
- Add the roasted lemon slices, stir gently and serve with the halloumi