A lovely dish to serve as a starter or light main from Georgina Hayden.
Ingredients
- 200 g ciabatta or other slightly stale bread
- extra virgin olive oil for drizzling
- 4 apricots or 1 x 420g tin of apricotsdrained
- 6 sprigs of mint
- Large handful wild rocket or other salad leaves
- 1 lemon
- 2 x 250g halloumi
- 2 tbsp runny honey
Servings:
Instructions
- Halve the ciabatta horizontally and toast under the grill until lightly charred. Drizzle with olive oil then tear into small chunks.
- Halve the apricots and remove the stones if using fresh ones. Cut in half again and place in a large mixing bowl. Tear in the mint leaves, add the rocket or salad leaves and the torn toasted bread.
- Squeeze over the juice of the lemon and season well. Dress with 2 tablespoons of extra virgin olive oil, toss together and spread out over a platter.
- Slice the halloumi into 1½cm slices. Place a large frying pan on a medium heat and drizzle in a little olive oil. Lay in the halloumi slices and fry for around 3-4 minutes, or until golden underneath. Gently flip each slice over and repeat.
- Drizzle with the honey for the last minute. Place the halloumi on and around the salad and serve straight away.
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