4 cups of rocket leaves
400g (approximately 2 packets) of Haloumi cheese
1 medium cucumber sliced
1 punnet cherry tomatoes
2 long sprigs of cherry tomatoes still on the vine.
1 small spanish onion sliced.
Willow Vale Gourmet Food Co. – Extra Virgin Olive Oil
Willow Vale Gourmet Food Co. - Fig Balsamic Reduction
¾ cup pine nuts
Chopped fresh parsley to garnish
20 MINUTE COOK TIME
Pre heat a fan forced oven to 200 C
Line a tray with non-stick paper.
Gently cut the cherry tomato sprigs in half so you have 4 portions of cherry tomatoes on the vine.
Place on baking tray and drizzle the tomatoes with Willow Vale Gourmet Food Co. - Fig Balsamic Reduction.
Bake for about 10 min or until the tomatoes start to blister and slightly split, remove from the oven and set aside.
Pat dry the haloumi with paper towel and then slice the Haloumi to your desired shape and set aside ready to cook.
In a large bowl toss together all of your salad ingredients, except for the pine nuts and arrange on plates.
Heat a non-stick pan or griddle pan to medium, drizzle a little Willow Vale Gourmet Food Co. – Extra Virgin Olive Oil in the pan and pan fry
the Haloumi until just golden or you see nice light griddle marks on the cheese, turn and cook on the other side.
The cheese should be nice and soft but still firm enough to pick up. The cheese cooks very quickly, you don’t want it to dry out so don’t over cook it.
Place the cheese on the prepared salad, top with the blistered tomatoes and drizzle with more of the Willow Vale Gourmet Food Co. - Fig Balsamic Reduction.
Sprinkle with pine nuts, fresh chopped parsley and serve immediately.