Tom Walton’s Delcado and Grilled Haloumi Salad. Honey, Za’atar, Cucumber, Olives, Mint
Delcado and haloumi, two of Aussies greatest loves. This salad makes for the perfect light meal on its own or as part of a spread such as a summer BBQ of seafood, meats and other vegetables.
Serves 4
Prep Time: 20 mins
Cook Time: 10 mins
Ingredients
2 ripe Delcados
4 baby cucumbers or 1 medium Lebanese cucumber, cut into spears
¼ cup kalamata olives, pitted
½ flat parsley
½ cup picked mint
3 tablespoons olive oil
1 lemon
Salt and pepper, to taste
2 x 200g packet haloumi, sliced into 12 pieces
2 tablespoons honey
1 tablespoons za’atar
Method
Cut the Delcados into four wedges and set aside.
Combine the cucumber, olives and herbs into a shallow mixing bowl. Dress with
tablespoon of olive oil and the juice of half a lemon. Season lightly.
Preheat a large frying pan over a high heat. Use the remaining olive oil to fry the haloumi in batches to caramelise, then place onto serving plates.
Drizzle the honey over the haloumi and sprinkle with half the za’atar. To finish, top with the Delcado and cucumber salad, remaining za’atar and serve with extra lemon.