It’s around this time of year when it does seem as if the heat will never end. Belinda Jeffery’s created a delicious salad which is perfect as an entree or as a light lunch for two.
I rarely serve entrees when I’m cooking for friends, but just occasionally it’s really nice to have a little something up your sleeve for a special occasion, and this simple but lovely dish is it for me. (Although having suggested it as an entree, I must admit that I have often made this as a lunch for two. ). The combination of gooey, molten cheese with the crunchy salad of celery, parsley and apples is truly wonderful. I only serve small quantities of salad so it acts more like a salsa, however if you would like more, just double the salad and dressing recipes.
SAUTEED HALOUMI WITH CELERY, APPLE, LEMON & PINE NUT SALAD
Serves 4
Lemon dressing:
45 ml olive oil
3 teaspoons lemon juice
3 teaspoons pure cream
1/2 teaspoon finely grated lemon zest
1/4 teaspoon sea salt, or more to taste
Pinch of caster sugar
Salad:
1/4 cup (about 6g) loosely-packed, flat-leaf parsley leaves
Iced water, to soak parsley leaves
1 cup (100 g) very finely sliced celery stalks
1/3 cup small, tender, pale green celery leaves (from the heart)
1/2 medium-sized pink lady, gala or Fuji apple, sliced very finely 1/2 medium-sized pink lady, gala or Fuji apple, sliced very finely
1 1/2 tablespoons roasted pine nuts
2 teaspoons very finely slivered preserved lemon skin
Approximately 1/2 cup (120 ml) olive oil, for cooking
1/3 cup cornflour
180g haloumi cheese, cut into slices about 5mm thick
Lemon wedges, to serve
Thoroughly whisk together all the dressing ingredients in a small bowl until the sugar and salt have dissolved. Taste it, and adjust the lemon/salt/oil balance to suit you, then cover it tightly and refrigerate it until you need it.
Sit the parsley leaves in a small bowl and cover them with iced water (if you’re wondering why you do this, it’s because the water crisps the parsley and also causes it to curl which looks great). Cover the bowl and pop it in the fridge for at least 30 minutes. Toss together the celery stalks and leaves in a medium-sized bowl, cover it, and refrigerate it too. Just before cooking the cheese, thoroughly drain the parsley leaves and gently pat them dry, then add them to the celery along with the apples slices, pine nuts and preserved lemon. Give the dressing a whisk and pour it over the top, then mix everything lightly but thoroughly together and return the salad to the fridge.
To cook the cheese, heat the olive oil in a large non-stick frying pan (or well-seasoned cast iron frying pan) over medium heat. Tip the cornflour into a shallow bowl. Dip the cheese slices into it so they’re coated all over (if the cornflour doesn’t stick, lightly moisten the slices with water), then gently shake off any excess cornflour. Fry the slices in a single layer in the oil for approximately 1 minute or so per side, or until the cheese is golden brown (you may have to adjust the heat a little as you go). Repeat this with any remaining slices. As the slices are ready, scoop them out of the pan onto paper towel to drain, then sit a few slices on each plate. Divide the salad evenly between the plates, and serve immediately with lemon wedges.
To find out more about Belinda Jeffery go to: belindajeffery
