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Chef Gerhard's Roasted Preserved Lemons, Halloumi, Tomato & Herb Salad

A delightful salad recipe created by Food Ink's Chef Gerhard

“Baking has the benefit of allowing people creative expression,” Dr Donna Pincus

INGREDIENTS:

For the preserved lemons:

3 Medium lemons, halved, seeds removed and thinly sliced.

½ cup Freesweet1 cup Water

2 Star anise

For the salad:

400g Halloumi, sliced into 1,5cm slices

3 Cups of baby tomatoes, halved

1/3 cup Flat-leaf parsley leaves

1/3 cup Mint leaves1 Small red onion, thinly sliced

Salt and black pepper

8 Radishes, thinly sliced

METHOD:

1. To make the preserved lemons; melt the freesweet, water and star anise in a small saucepan then bring to a boil. Place the sliced lemons into the boiling syrup andboil for 5 – 8 minutes. Remove from the heat and pack the lemons into a sterilized jar with a tight fitting lid. Top up with the syrup, add the star anise then seal andallow to cool. Store in the fridge and use as needed.

The excess syrup can be used as a cordial in cocktails or basting for chicken and fish.

2. Remove the preserved lemons, as many as you need, and spread out on a baking sheet. Place in a pre-heated 170⁰C oven or on a grill (with a closed lid) and bake for 15 minutes until the lemons have dried a little.

3. Heat a little olive oil in a non-stick pan and over medium heat; fry the halloumi on both sides until golden.

4. In a bowl, combine the tomatoes, parsley, mint, onion, radishes, the remaining olive oil, ¼ tsp salt and some fresh black pepper. Add the roasted lemon slices, stir gently, and serve with the haloumi.

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