Halloumi, Bacon, Date & Apple Salad

An awesome starter of Persiana On a regular basis by Sabrina Ghayour. The solar got here out so we might sit outdoors for a relaxed Saturday lunch, and this takes little or no time to place collectively, which was excellent.

Wine suggestion: The a lot underrated selection, Chenin Blanc, is our decide. A dry model like Adi Badenhorst’s secateurs and its stone fruit and apple flavors over a flinty core counteracts the fried halloumi and bacon with aplomb.

Halloumi, bacon, date & apple salad – 4 p as starter

• 250g block of halloumi
• 8 smoked streaky bacon strips
• 4 giant Medjool dates, pitted and halved

FOR THE SALAD:

• 2 tbsp olive oil
• 1 tbsp purple wine vinegar
• 1 tbsp clear honey
• 1 tsp floor cinnamon
• 1 teaspoon of water
• a bag of combined salad leaves
• 1 apple, cored and sliced

Preheat the oven to 240C.

Line a big baking tray with parchment paper.

Reduce the block of halloumi in half lengthwise, then minimize every half into 4 rectangular fingers.

Put a chunk of bacon on a board, put a chunk of halloumi on the tip and canopy with half a date, then roll up tightly into a pleasant bundle. Repeat to make 8 rolls.

Roast the halloumi within the oven for 10-12 minutes or till the bacon may be very crispy.

In the meantime, place the olive oil, purple wine vinegar, honey, cinnamon, and water in a small bowl and whisk to mix. Divide the lettuce leaves over a serving dish, drizzle with the dressing and divide over the apple slices.

Place the new halloumi and bacon rolls on prime of the lettuce leaves and serve.

(Unique recipe from Persian On a regular basis by Sabrina Ghayour, Aster, 2022.)