Haloumi, Proscuitto and Strawberry Salad with Hazelnut Dressing

Halloumi and proscuitto salad baby spinach asparagus macadamia dressing

The combinations of these flavours are too delicious! It’s so easy and looks very impressive. Works well as a starter for a dinner party because you can make it look really pretty 🙂

1 block of haloumi cheese, cut into small cubes and tossed in a little bit of flour

1 punnet strawberries, sliced in half, lengthways

1 packet baby spinach

A few rocket leaves to garnish

6 – 8 slices of proscuitto

For the dressing:

1/2 cup hazelnuts

1 tablespoon Sherry vinegar

1 1/2 teaspoons fresh lemon juice

1 flat teaspoon minced shallot

1 teaspoon sugar

2 tablespoons canola oil

2 teaspoons hazelnut oil

– Preheat oven to 180°C.

– Roast hazelnuts  in a shallow baking pan in middle of oven until golden, 10 to 15 minutes. Rub warm hazelnuts in a kitchen towel to remove skins (don’t worry if some skins don’t come off). Cool them off, then blitz them in a food processor until small ‘crumbs’ form.

– Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste. Add oils in a slow stream, whisking until combined well. Add the blitzed hazelnuts and stir well.

– In a frying pan, cook the proscuitto until just crispy, cool and break into bite size pieces and set aside.

– Add a touch of olive oil to the pan and then gently fry the haloumi cubes until golden and set aside on kitchen towel to drain.

– Toss together the baby spinach, strawberries and a small amount of dressing.

– Divide the salad into serving bowls and then put the haloumi cubes on top of each and some proscuitto and a rocket leaf or two and finish off with a drizzle of dressing around the edges.


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