Chef Gerhard’s Roasted Preserved Lemons, Halloumi, Tomato And Herb Salad

As seen on the Home Channel

Prep time

15min

Cooking time

20min

Total time

35min

Serves: 4

Featured recipe

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 and boil 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 and allow 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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