“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.”
- 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)
- lemon wedges, To serve
- 1Heat olive oil in a frying pan over high heat, add haloumi, reduce heat to low and cook, turning once, until golden (3-4 minutes).
- 2Combine 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.
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
Drink Suggestion: 2010 Ross Hill Pinnacle Series Pinot Gris, Orange, NSW. Drink suggestion by Maurice Terzini & Robert Marchetti