4 December 2011

ORANGE SALAD WITH FRIED HALOUMI

Matakana salad of oranges, beetroot, watercress, and fried haloumi

• 12 baby beetroot ½ cup fresh hazelnuts, roasted in a hot oven until golden, then very roughly chopped
• 3 large oranges, peeled with a knife
• 2 cups young watercress, washed and stalks removed
• ½ (half) cup mint leaves, sliced
• 12 thick slices haloumi cheese
• 4 tbsps light-style olive oil
  For the dressing: 3 tbsps sherry vinegar 6 tbsps extra virgin olive oil salt and pepper to taste

Simmer the beetroot in water until tender. Remove, cool, and peel the skins off. Cut the oranges into segments and place in a bowl with the hazelnuts and watercress. Toss together with the dressing and divide amongst 6 plates. Add baby beetroot to each plate. To grill the cheese, heat the light olive oil in a heavy based frying pan. Add the cheese and very gently cook it on each side until it turns golden and the centre is molten. Top each salad with two hot slices of cheese, scattering over the mint leaves and serve at once. Serves 6. Wine match: A citrusy medium riesling

Pic: Elizabeth Clarkson