Dukkah-crusted halloumi salad
Preparation time: 10 minutes
Cooking time: 5 minutes
Nutrition: Per serving
A medley of textures, flavours and colours, this salad has it all.
Dukkah is originally an Egyptian dry mix of nuts, herbs, seeds and spices, all pounded together to produce an incredible fusion of flavours. Pre-made varieties available in supermarkets tend to be a blend of chickpeas, herbs and spices and can be used over salads, roasted vegetables and as a crust for fish, meat, or in this case cheese.
100g lettuce, shredded
1 large spring onion, thinly sliced
2 tomatoes, chopped
1/8 cucumber, chopped
70g cooked beetroot, chopped
4 radishes, sliced
75g light halloumi cheese, chopped into 2cm cubes
2 tsp Dukkah
For the dressing
2 level tbsp mango chutney
½ tsp white wine vinegar
6 drops of Tabasco sauce
Pre-heat the grill. Line a grill pan with foil.
Divide the lettuce, spring onion, tomatoes, cucumber, beetroot and radishes between two plates.
Mix together the chopped halloumi and Dukkah in a bowl.
Transfer the coated halloumi and any excess Dukkah into the grill pan. Cook under the grill for a couple of minutes, turning once, until the Dukkah is lightly toasted.
Remove and add to the salad vegetables.
Heat a small saucepan over a medium heat, quickly add the mango chutney, white wine vinegar, tabasco and 40mls of water. Bubble for 20 to 30 seconds. You may need a little more vinegar depending on which brand of mango chutney you use. Pour the dressing over the salad and eat immediately.