Ingredients
Method
-
Heirloom tomatoes, cut into wedges 850.0 g
-
Lebanese cucumbers, sliced 500.0 g
-
Red capsicums, seeded and chopped 600.0 g
-
Red Onion, thinly sliced 250.0 g
-
Kalamata olives, pitted 250.0 g
-
Flat leaf parsley, sliced 10.0 g
-
Boiling water 600.0 ml
-
200 g Haloumi blocks, drained 5.0 x
To Serve
-
Extra virgin olive oil
-
Lemon wedges
Preparation
-
Method
- To make the salad, combine the tomato, cucumber, red capsicum, red onion, olives and parsley. Toss gently and set aside.
- Combine KNORR Tomato Powder with boiling water in a pot. Stir until combined then simmer for a minute. Keep warm.
- Cut each block of haloumi lengthways to make 10 slices about 1 cm thick. Grill or shallow fry until golden.
-
To Serve
- Place salad on serving plates and drizzle with KNORR Italian Glaze with Balsamic and olive oil. Top with haloumi schnitty and spoon over tomato sauce. Serve immediately with lemon wedges.
