Daily news | Recipe

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)  

INGREDIENTS:

400g Halloumi

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

METHOD:

1. 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.
2. 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.
3. In a bowl, combine the tomatoes, parsley, mint, onion, radishes, the remaining olive oil, salt and some fresh black pepper.
4. Add the roasted lemon slices, stir gently and serve with the halloumi