Herb-crumbed haloumi and zucchini salad

Name: Herb-crumbed haloumi and zucchini salad with lemon preserve recipe
Yield: 4
Ingredients: 75g plain flour; 150g breadcrumbs; 2 tsp dried mint; 2 eggs, lightly beaten; 600g haloumi, cut into 1cm slices; Vegetable oil, for deep-frying; 3 zucchini, peeled into long ribbons; 125.00 ml flat-leaf parsley leaves, to serve; 125.00 ml mint leaves, to serve; 40.00 ml pine nuts, toasted, to serve; 20.00 ml finely chopped preserved lemon rind; 62.50 ml mint leaves, finely chopped; Juice of 1 small lemon; 82.50 ml (80m) lemon oil

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P85 Herb-crumbed haloumi and zucchini salad with lemon preserve

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by Helena Moursellas

Mar 07, 2023

Crispy on the outside and soft and tangy in the middle, this herb-crusted haloumi pairs perfectly with fresh zucchini, aromatic herbs and a fresh lemon preserve dressing.

1/2 cup (75g) plain flour
3 cups (150g) panko breadcrumbs
2 tsp dried mint
2 eggs, lightly beaten
600g haloumi, cut into 1cm slices
Vegetable oil, for deep-frying
3 zucchini, peeled into long ribbons
1/2 cup flat-leaf parsley leaves, to serve
1/2 cup mint leaves, to serve
2 tbs pine nuts, toasted, to serve

Lemon preserve dressing

1 tbs finely chopped preserved lemon rind
1/4 cup mint leaves, finely chopped
Juice of 1 small lemon
1/3 cup (80m) lemon oil

Method

1.

Line a baking tray with baking paper. Place flour in a medium bowl and season. Combine breadcrumbs and dried mint in a second medium bowl. Place egg in a third medium bowl. Working with 1 piece of haloumi at a time, coat in flour, then egg, then breadcrumb mixture. Place on prepared tray. Chill for 30 minutes to set.
2.

For the lemon preserve dressing, combine all the ingredients in a bowl. Season with salt flakes and set aside.
3.

Half-fill a saucepan with oil. Heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry crumbed haloumi, in batches, for 5-6 minutes until golden and crispy. Transfer to a plate lined with paper towel to drain.
4.

Place zucchini on a serving plate and toss with the dressing. Top with haloumi, herbs and pine nuts to serve.