vine leaf wrapped haloumi, fig and fennel salad

  • ⅓ cup (80ml) extra virgin olive oil 
  • 1 tablespoon lemon juice
  • 2 tablespoon honey
  • sea salt and cracked black pepper
  • 2 baby fennel, trimmed and thinly sliced on a mandoline 
  • 1 punnet micro (baby) mint leaves, plus extra to serve 
  • 600g haloumi+, cut into 4 x 1cm-thick pieces
  • 8 vine leaves, rinsed and dried
  • 2 tablespoons lemon-infused extra virgin olive oil
  • 2 lemons, cut into cheeks
  • 4 figs (about 150g), quartered 
  1. Place the olive oil, lemon juice, honey, salt and pepper in a medium bowl and whisk until combined. Add the fennel and mint and gently toss to combine.
  2. Pat the haloumi dry with paper towel. Take 2 vine leaves and wrap around each piece of haloumi. Set aside. 
  3. Heat the lemon oil in a large non-stick frying pan over medium heat. Cook the haloumi for 2 minutes each side or until golden and crispy. Remove and set aside. 
  4. Add the lemon to the pan, cut-side down, and cook for 2 minutes or until golden and slightly charred. Divide the salad and haloumi between plates and set aside. 
  5. Top with the fig and extra mint to serve. Serves 4.

+ We used 1 large piece of haloumi, which you can find in supermarkets, and cut it into 8cm x 8cm pieces. You can also purchase smaller pieces and halve them. 

Wine note: we paired this wonderfully flavoursome dish with the Cloudy Bay Pinot Noir, 2014.

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