Recipe by: Justine Schofield – as seen on Channel Ten’s Everyday Gourmet with Justine Schofield.
Ingredients
- Riverina Dairy Cyprus Style Haloumi, thickly sliced
- 3 ripe heirloom tomatoes
- 1-2 sprigs basil, leaves picked
- 1-2 tsp white wine vinegar
- 1-2 tbsp extra virgin olive oil
- Salt & pepper
Girlled Haloumi Caprese Salad
Brush oil over the haloumi slices. Heat a grill pan over a medium heat and grill haloumi for 1 minute on each side until golden and crisp.
Slice the tomatoes and season with salt and pepper. Arrange tomatoes and grilled haloumi on a platter. Drizzle with vinegar and oil and garnish with basil.
