Main

Heirloom tomato and haloumi salad recipe

Name: Heirloom tomato and haloumi salad recipe
Ingredients: 140ml olive oil; 1 garlic clove, crushed; 2 tbs shiraz vinegar or red wine vinegar; 50g unsalted butter; 4 slices sourdough bread, torn; 2 garlic cloves, crushed; 250g haloumi, sliced, pan-fried; 500g mixed heirloom tomatoes, sliced; 1 cup baby spinach; 1 cup rocket; 1 cup basil leaves

Rate now

Jump to recipe

Ingredients (11)

140ml olive oil
1 garlic clove, crushed
2 tbs shiraz vinegar or red wine vinegar
50g unsalted butter
4 slices sourdough bread, torn
2 garlic cloves, crushed
250g haloumi, sliced, pan-fried
500g mixed heirloom tomatoes, sliced
1 cup baby spinach
1 cup rocket
1 cup basil leaves

Method

1.

Whisk 1/3 cup (80ml) oil, garlic and vinegar together in a bowl. Season and set aside.
2.

Heat 2 tbs oil and butter in a frypan over medium heat. Cook sourdough, stirring, for 4 minutes or until crisp. Add garlic and remaining 1 tbs oil. Cook for 1-2 minutes until fragrant. Drain on paper towel. Cool.
3.

Combine croutons, dressing and remaining ingredients in a bowl to serve.