Sunday, September 14, 2014

Fig and Plum Salad with Fried Haloumi

Fig and Plum Salad with Fried Haloumi 

1 package Haloumi from the Mediterranean Market on Green Springs 
1 tsp olive oil
3 figs, cut into quarters
3 plums cut into quarters with seeds removed
1 bunch red leaf lettuce
1/4 yellow onion thinly sliced
1 radish, thinly sliced
1 tsp balsamic vinegar
1 tbsp chopped roasted peanuts or Peanut Garlic Chutney 

Cut the haloumi into 1 centimeter slices and drizzle both sides with the oil. Heat a medium non-stick saucepan over high heat and sear the haloumi on both sides, until golden brown.
Arrange the haloumi on a serving plate along with the figs, plums, red leaf lettuce and radish. Drizzle with Balsamic Vinegar and finally sprinkle over the Peanut Garlic Chutney. 

Peanut Garlic Chutney

Makes 2 cups
12 cloves garlic
½ tsp peanut oil
½ cup peanuts, roasted
1 cup grated coconut
1/3 cup sesame seeds 
2 tsp chili flakes
1 tsp salt
1 tbsp  fresh tamarind paste
Preheat the oven to 225°C. Place the garlic cloves, peanuts coconut, sesame seeds, chili flakes onto a small baking tray, pour over the peanut oil and toss to coat. Roast in the oven for 15 minutes, turning once during cooking.
Put the roasted ingredients into the food processor along with the salt and grind then at the tamarind paste .  Store in the fridge and use on all sorts of dishes for a little extra added taste.