Author name: Clay

Sesame Crusted Haloumi & Rocket Salad

Light Lunch /

Sesame Crusted Haloumi & Rocket Salad Ingredients Honey Glaze Apple Cider Vinegar 1 tbs Honey 100ml Sesame Seed Oil 2 tbs Chilli Flakes 1 tsp Garlic Flakes 2 tsp Black Sesame Seeds Toasted 1 tbs White Sesame Seeds Toasted 1 tbs Balsamic Vinegar 2 tbs Sesame Crusted Haloumi Meze Haloumi Fingers 350gBlack Sesame Seeds 1 tbs White Sesame Seeds 1 tbsMeze Olive Oil 1 tbsNon Stick Pan Salad Cherry Tomatoes on the Vine 350gRocket Leaves 160gMeze Olive Oil 2 tbsBalsamic Vinegar 2 tbsCourse Salt ½ tspItalian Parsley chopped ½ cup METHOD Start by making your Honey Glaze for the ingredients to have time to infuse. Add all ingredients to a bowl and mix. Set aside. Season to taste. Drizzle the vine tomatoes with Meze olive oil (1 tbs), coarse salt and balsamic vinegar in a roasting pan, add chopped parsley and roast on grill setting till the tomatoes are cooked. Stir gently every few minutes to coat with balsamic and olive oil. Add the rocket leaves to a salad bowl and drizzle with Meze olive oil (1 tbs). Toss the leaves until they are all covered with the oil. Pat the Haloumi dry with paper towel, cube and coat with a mix of white and black sesame seeds. Use a hot pan (the same pan used to toast the seeds) Add a drizzle of Meze Olive Oil (1tbs) and shallow fry the haloumi till golden brown. Turn as needed. Drain excess oil from fried haloumi on paper towel. Place the roasted vine tomatoes on top of the rocket and lastly add the sesame crusted fried Haloumi. Serve immediately. Enjoy! Recipes Featured Products Recipe Categories MEZÉ RECIPES POPULAR RECIPES

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Greek meets East – Haloumi Fusion

Easy Entertaining /

East meets Middle East Haloumi Fusion Cole Slaw Red Baby Cabbage x 1 Finely chopped Large Carrot x 1 Julienned 1 Red & 1 Yellow Bell Pepper Finely chopped Fresh Coriander x 1 cup destalked Spring Onion x 1 sprig Cumin Seeds 2 Tbs Pumpkin Seeds ⅓ cup White Wine Vinegar 2 Tbs Sesame Oil 1 Tbs Salt & Pepper to season Honey Glaze Apple Cider Vinegar 1 Tbs Honey 100ml Sesame Seed Oil 2 Tbs Chilli Flakes 1 Tsp Garlic Flakes 2 Tsp Black Sesame Seeds 1 Tbs White Sesame Seeds 1 Tbs Sesame Crusted Haloumi Haloumi 330g Tub Black Sesame Seeds 1 Tbs White Sesame Seeds 1 Tbs Sesame Oil 1 Tbs Wraps Roasted Red Pepper Houmous 220g (1 tsp / wrap) Meze Mini Wraps 10’s 1 pack Olive/Coconut/Canola Oil METHOD 1 Start by making your Honey Glaze for the ingredients to have time to infuse. Add all ingredients to a bowl and mix. Set aside. 2 Chop up the cabbage, peppers, carrot, a handful of fresh coriander and mix together. Toast the pumpkin & cumin seeds in a non stick pan till it pops and is fragrant. Add the toasted seeds together with the white wine vinegar and sesame oil to the chopped vegetables. Season, mix and set aside. 3 Coat the haloumi fingers in a mix of white and black sesame seeds. Use a hot non stick pan (the same pan used to toast the seeds) Add a drizzle of sesame oil and fry the haloumi till golden brown. Turn as needed. 4 Rub the mini wraps generously with the neutral oil on both sides and heat in the same pan for a few seconds. Do not overheat the wraps. 5 Add a dollop (1 Tsp) of Roasted Red Pepper Houmous to each wrap and spread all over. Now assemble your wrap with the Cole slaw, Haloumi Finger, a good drizzle of Honey Glaze and end it off with a garnish of chopped Spring Onion. 6 Enjoy! Recipes Featured Products Recipe Categories Subscribe Sign up for our newsletter and stay informed about the freshest and most delightful Mezé recipes. MEZÉ RECIPES POPULAR RECIPES

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