Name: Crumbed haloumi and ruby grapefruit rocket salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 250g haloumi, cut into 8 slices; 62.50 ml plain flour; 2 eggs, lightly beaten; 250.00 ml panko breadcrumbs; 56.88 gm extra virgin olive oil; 60g baby rocket; 2 ruby grapefruits, peeled, segmented; 3 Lebanese cucumbers, peeled into ribbons; 250g packet ready-to-eat baby beetroots, quartered; 62.50 ml pistachio kernels, roughly chopped; 75.08 gm extra virgin olive oil; 65.63 gm lemon juice; 11.80 gm Dijon mustard

Crumbed haloumi and ruby grapefruit rocket salad

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Colorful rocket salad with crumbed haloumi, ruby grapefruit, and magenta beetroot.

Ingredients:

250g haloumi, cut into 8 slices
62.50 ml plain flour
2 eggs, lightly beaten
250.00 ml panko breadcrumbs
56.88 gm extra virgin olive oil
60g baby rocket
2 ruby grapefruits, peeled, segmented
3 Lebanese cucumbers, peeled into ribbons
250g packet ready-to-eat baby beetroots, quartered
62.50 ml pistachio kernels, roughly chopped
75.08 gm extra virgin olive oil
65.63 gm lemon juice
11.80 gm Dijon mustard

Instructions:

Cut each haloumi slice in half lengthwise. Prepare three bowls with flour, egg, and breadcrumbs. Take one piece of haloumi at a time, coat it in flour, then in egg, and finally press it into breadcrumbs. Place the coated haloumi on a plate.
Place a wire rack on top of a baking tray. Heat oil in a large frying pan over medium heat. Sear haloumi for 1 minute on each side until golden and crisp. Transfer the cooked haloumi to the wire rack.
Create a zesty Lemon Dressing by whisking together oil, lemon juice, and mustard in a jug. Finish with a sprinkle of salt and pepper to season.
Combine rocket, grapefruit, and cucumber in a bowl. Drizzle with dressing and toss gently. Transfer mixture to a serving plate, then top with beetroot and haloumi. Finally, sprinkle with pistachios and serve.

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