Haloumi, broccolini and lemon salad with crumb

  • 10 mins preparation
  • 25 mins cooking
  • Serves 8
  • Print


Haloumi, broccolini and lemon salad with gluten-free crumb
  • 25 gram butter
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup fresh chunky breadcrumbs
  • 4 bunches broccolini, trimmed
  • 750 gram haloumi, sliced into 1cm-thick pieces
  • 1 lemon, juiced
  • 2 1/2 tablespoon extra virgin olive oil


Haloumi, broccolini and lemon salad with gluten-free crumb
  • 1
    Bring large saucepan of salted water to the boil. Blanch broccolini in boiling water for 3 minutes and drain well, refresh in bowl of iced water. Drain well.
  • 2
    Heat butter, olive oil and garlic in frying pan over medium heat. When butter has melted, add breadcrumbs and cook for 15 minutes stirring regularly until crisp and golden. Drain well on paper towel.
  • 3
    Cook haloumi in 2 frying pans over medium-high heat for a few minutes on each side, until golden. (Or, fry in one pan and transfer to a baking tray in a moderate oven to keep warm while cooking second batch.)
  • 4
    Lay broccolini and haloumi on platter and drizzle with lemon juice and olive oil. Season. Scatter over garlicky crumbs and serve while haloumi is still hot.

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