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Buffalo haloumi with lemon, mint and shallot salad

You'll need

2 tsp olive oil 100 gm buffalo haloumi, thickly sliced (see note) ¼ cup (loosely packed) each lemon mint, spearmint and Egyptian mint (see note) 2 golden shallots, thinly sliced 50 ml cold-pressed lemon oil (see note) To serve: lemon wedges


  • 01
  • Heat olive oil in a frying pan over high heat, add haloumi, reduce heat to low and cook, turning once, until golden (3-4 minutes).
  • 02
  • Combine mint and shallot in a bowl, season to taste and toss to combine. Transfer haloumi to serving plates, scatter with salad, drizzle with lemon oil and serve with lemon wedges.
Note If buffalo haloumi is unavailable, substitute regular haloumi. Lemon mint and Egyptian mint are available from nurseries. If they’re unavailable, substitute other varieties of mint. Cold-pressed lemon oil is available from select delicatessens.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

“We get our buffalo haloumi air-freighted from North Queensland, where I first saw it while visiting a market. It’s an amazing product, handmade and super-fresh. When you’re cooking with a product like this, one of the key ingredients is restraint. I let it speak for itself, simple and barely adorned.”

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

2010 Ross Hill Pinnacle Series Pinot Gris, Orange, NSW.

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