I remembered Not Quite Nigella writing a post on a haloumi salad not to long ago, so I thought I'd try something similar.
- couple of handfuls of baby spinach, or other salad leaves
- punnet cherry tomatoes, halved (I used Kumatos)
- red capsicum, chopped
- Lebanese cucumber, chopped
- salt & pepper
- 2 tbs balsamic vinegar
- 2 tbs olive oil
- 1/2 tsp Dijon mustard
- 1/2 - 1 tsp caster sugar
- 250g haloumi, sliced
Combine the dressing ingredients (balsamic, olive oil, dijon & sugar) in a small jar, and shake to combine. Pour into a small saucepan on high heat, and bring to the boil. Once it has started bubbling, remove from heat, and return to the jar. Let cool for a few minutes, and shake again to combine.
Fry the haloumi slices in a dry, non-stick frypan, over high heat. Once they begin to colour, about 2 minutes, turn over, cook for another 2 minutes and remove from pan.
Divide the salad between two plates, top with the haloumi and drizzle with the dressing.