Pistachio and Haloumi Salad

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Recipe from Bon Ton Resort in Langkawi, Malaysia

5 2-inch slices of Haloumi per person

Coating for Haloumi
250g corn flour
1 egg, beaten
parsley, chopped
pistachios, chopped
1 clove garlic, chopped
water

Chermoula
1/4 bunch parsley
1/2 bunch coriander
2 cloves garlic
1 or 2 small red peppers (spicy)
2t cumin seed
olive oil

Harissa
50g red chili (large chilis), deseeded
2 cloves garlic
1/4 bunch of mint leaves
2t cumin seed
salt to taste
olive oil

Salad
Rocket
Avocado slices
Cherry Tomatoes
Large green olives (seeds removed), halved
Green beans, 2-inch pices, par boiled

Pistachios

Directions

1. Blend ingredients for Chermoula dressing until pesto consistency.
2. Blend ingredients for Harissa dressing.
3. Combine 2T Harissa dressing into Chermoula dressing (to taste) to make Chermoula Harissa dressing.
4. Dredge haloumi slices in coating and fry lightly – only slightly golden brown.
5. Toss salad ingredients in dressing immediately before serving. Top with pistachios and fried haloumi.
Note: The salad tastes best if the cheese is still warm when served.