Crispy fried halloumi, with fresh sweet stone fruit in a salsa verde dressing.
In a food processor add a large handful of any herbs you have, we like parsley, basil and mint, 1 teaspoon of dijon mustard, 1 clove of chopped garlic, 1-2 tablespoons of red wine vinegar, 1 tablespoon of capers, 1 tablespoon of chopped gherkin and 3-4 tablespoons of olive oil, blend until finely chopped adding more olive oil as you go to go pesto like consistency. Taste to test and add salt, pepper and sweetener of choice to taste.
Place a pan over a medium/high heat with a small drizzle of oil, when hot pan fry the halloumi slices on both sides until golden and crispy.
Make a bed of salad leaves top with the fried halloumi and stone fruit slices, drizzle over the salsa verde dressing and tuck in. Garnish with chopped nuts, we like pecans.
It is best to eat halloumi as soon as possible once fried – if you leave it too long it becomes tough and squeaky.