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Home > Selector Magazine > Food > Lyndey Milan's haloumi salad nicoise
Food

Lyndey Milan's haloumi salad nicoise

Preparation time
15 minutes
Cooking time
5 minutes
Serves
5

INGREDIENTS

  • 1 tbsp (20ml) extra virgin olive oil
  • 250g haloumi, thickly sliced
  • 120g mesclun (mixed salad leaves)
  • 125g baby new potatoes, boiled and sliced
  • 125g red grape tomatoes, halved
  • ⅓ cup good quality, pitted black olives
  • 12 hard boiled quail eggs, halved
  • (or 3 hard boiled hens eggs, sliced)
  • 12 white anchovies (optional)
  • 200g green beans, blanched and sliced
  • Salt and freshly ground black pepper
  • Lemon cheeks, to serve.

Dressing

  • ¼ cup (60ml) extra virgin olive oil
  • 1 tbsp (20ml) white wine vinegar
  • ½ tsp Dijon mustard
  • Salt and pepper to taste
  • 1 tbsp chopped fresh chives or micro herbs

METHOD

  1. Combine the dressing ingredients in a jar and shake vigorously. Dress salad just prior to serving.
  2. Heat olive oil in a medium frypan over medium heat and pan fry haloumi slices for 1 minute on each side until golden.
  3. Divide haloumi between four plates, layer mesclun, potatoes, tomatoes, olives, eggs, anchovies and beans on top of haloumi, seasoning each layer as you go and reserving some olives, eggs and anchovies for garnish. Garnish with chives, or micro herbs.
  4. Serve immediately with lemon cheeks.
Food
Preparation time
15 minutes
Cooking time
5 minutes
Serves
5

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