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15 minutes
5 minutes
20 minutes
- 400g flame seedless grapes, picked
- 40.00 ml pine nuts, toasted
- 3 tsp white balsamic dressing
- 80g baby rocket leaves
- Salt & freshly ground pepper
- 18.20 gm extra virgin olive oil, plus extra to brush
- 240g haloumi
- Halve the grapes lengthwise and place them in a bowl. Mix in the pine nuts and balsamic vinegar, then toss everything together gently. Let it sit for a moment.
- Toss the arugula in the oil and generously season with salt and pepper before arranging on serving plates.
- Cut the haloumi into eight 1cm-thick slices, then coat each slice with extra olive oil on both sides.
- 1. Preheat a large frying pan over medium-high heat. Cook the haloumi for 1-2 minutes on each side until golden brown. Place the haloumi on a bed of rocket and drizzle with the grape dressing. Serve hot.
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