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Haloumi with cos & apple salad
Haloumi with cos & apple salad


  • 2 crisp red-skinned apples
  • 2 Tbsp lemon juice
  • 1 cos lettuce
  • Small bunch red-skinned grapes
  • 2 Tbsp extra virgin olive oil
  • ½ tsp sea salt
  • 250g haloumi
  • 1 Tbsp butter
  • 1 Tbsp marjoram leaves
  • Small piece parmesan, shaved

Haloumi with cos & apple salad

Julie Biuso
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Slice apples thinly and toss in a large bowl with the lemon juice. Wash cos lettuce, dry and tear into bite-sized pieces and put in bowl on top of apple. Wash and dry grapes and cut in half. Add to bowl with lettuce. Drizzle with extra virgin olive oil, sprinkle with sea salt and grind over a little black pepper.

Slice haloumi thickly and pat dry with paper towels. Heat a large nonstick frying pan over medium heat. Add butter and once it is sizzling, add haloumi. Cook until golden on both sides, adding marjoram as it cooks.

While haloumi is cooking, toss salad and arrange on plates. Transfer haloumi to salads, then scatter with marjoram and shaved parmesan. Serve immediately.

Article from the April, 2012 issue of Taste magazine.

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