Halloumi & Tomato Salad - Laura Whitmore & Gizzi Erskine | Wild Dish
- 8 years ago
We’re so excited to have the beautiful Laura Whitmore on Wild Dish to help us cook up some simple dishes you can make whilst you’re at a campsite or festival this summer! Gizzi shows us how to make a quick and simple halloumi salad with the best mint dressing.
Pesto Pasta w Laura Whitmore http://bit.ly/1XrWIov
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RECIPE (SERVES 4)
INGREDIENTS:
1 BLOCK OF HALLOUMI
3 TBSP OLIVE OIL
400G HERITAGE OR GOOD RIPE TOMATOES
100G CHERRY TOMATOES
1-2 TBSP POMEGRANATE MOLASSES
2 TBSP EXTRA VIRGIN OLIVE OIL
SMALL BUNCH OF MINT
SMALL BUNCH OF FLAT LEAF PARSLEY
JUICE OF HALF A LEMON
SALT AND PEPPER TO SEASON
METHOD
FIRST SLICE YOUR TOMATOES AND PLACE IN A BOWL. SEASON WELL WITH SALT AND PEPPER. ADD THE POMEGRANATE MOLASSES AND 2 TBSP EXTRA VIRGIN OLIVE OIL AND SET ASIDE. THE FLAVOURS WILL DEVELOP WHILST YOU PREPARE THE OTHER INGREDIENTS.
NEXT MAKE YOUR DRESSING. PICK THE LEAVES FROM THE MINT AND PARSLEY AND CHOP ROUGHLY BUT WELL. ADD THE OLIVE OIL AND THE LEMON JUICE, FOLLOWED BY A GOOD PINCH OF SALT AND PEPPER.
CUT YOUR HALLOUMI INTO ROUGHLY 1CM SLICES. HEAT A SPLASH OF OIL IN A FRYING PAN. ADD THE HALLOUMI AND FRY FOR 2 MINUTES ON EACH SIDE OR UNTIL A DELICIOUS GOLDEN CRUST HAS FORMED ON EACH SIDE.
PLACE ON TOP OF THE TOMATOES, DRIZZLE OVER THE DRESSING AND SERVE!
Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.
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Follow Gizzi:
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Thank you to Laura Whitmore, check her out:
http://laurawhitmore.com/
https://www.facebook.com/Laura-Whitmo...
http://www.twitter.com/thewhitmore
https://www.instagram.com/thewhitmore/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Pesto Pasta w Laura Whitmore http://bit.ly/1XrWIov
SUBSCRIBE http://bit.ly/SubWildDish
RECIPE (SERVES 4)
INGREDIENTS:
1 BLOCK OF HALLOUMI
3 TBSP OLIVE OIL
400G HERITAGE OR GOOD RIPE TOMATOES
100G CHERRY TOMATOES
1-2 TBSP POMEGRANATE MOLASSES
2 TBSP EXTRA VIRGIN OLIVE OIL
SMALL BUNCH OF MINT
SMALL BUNCH OF FLAT LEAF PARSLEY
JUICE OF HALF A LEMON
SALT AND PEPPER TO SEASON
METHOD
FIRST SLICE YOUR TOMATOES AND PLACE IN A BOWL. SEASON WELL WITH SALT AND PEPPER. ADD THE POMEGRANATE MOLASSES AND 2 TBSP EXTRA VIRGIN OLIVE OIL AND SET ASIDE. THE FLAVOURS WILL DEVELOP WHILST YOU PREPARE THE OTHER INGREDIENTS.
NEXT MAKE YOUR DRESSING. PICK THE LEAVES FROM THE MINT AND PARSLEY AND CHOP ROUGHLY BUT WELL. ADD THE OLIVE OIL AND THE LEMON JUICE, FOLLOWED BY A GOOD PINCH OF SALT AND PEPPER.
CUT YOUR HALLOUMI INTO ROUGHLY 1CM SLICES. HEAT A SPLASH OF OIL IN A FRYING PAN. ADD THE HALLOUMI AND FRY FOR 2 MINUTES ON EACH SIDE OR UNTIL A DELICIOUS GOLDEN CRUST HAS FORMED ON EACH SIDE.
PLACE ON TOP OF THE TOMATOES, DRIZZLE OVER THE DRESSING AND SERVE!
Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Thank you to Laura Whitmore, check her out:
http://laurawhitmore.com/
https://www.facebook.com/Laura-Whitmo...
http://www.twitter.com/thewhitmore
https://www.instagram.com/thewhitmore/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.