Mark Southon’s – Pan-fried Halloumi with Cabbage, Mint and Lemon Salad
500g Rose’s halloumi
1 lemon, cut into wedges
100ml Lot 8 Olive oil
50ml lemon juice
sprig of thyme
2 cloves garlic, crushed pinch of salt
1⁄2 white cabbage
red chilli, deseeded and finely sliced
mint leaves, ripped into pieces
4 tablespoons cooked peas
4 tablespoons ricotta
To make the dressing, whisk together ahead of time the olive oil and lemon juice, then add the thyme, garlic and a pinch of salt. Keep in a sealed jar in the fridge. Shake well before you use it.
To prepare the salad, cut the cabbage in two and remove
the core. Finely slice the cabbage leaves as thinly as possible. Transfer to a bowl and season with a pinch of salt and a little dressing. Use your hands to mix, then leave to marinate and soften for 5 minutes. Toss through the chilli, mint and peas, then carefully fold in the ricotta. Divide into bowls.
To prepare the halloumi, cut into slices and then cut again to form triangle shapes. Heat a non-stick frypan over medium heat with a little oil and fry the halloumi triangles until coloured. Arrange the cheese on top of the salad and serve with a wedge of lemon.