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Haloumi Summer Salad | Paprika Pasted Red Emperor with Asparagus Spears | Torta Caprese

Haloumi Summer Salad

Ingredients:
2 x 250g pkt Haloumi Cheese (sliced in even portions)
1 Garlic Clove (crushed, left whole)
Splash of Olive Oil
50g Butter
200g tub Sour Cream
1 tbsp Balsamic Vinegar/Glaze
4 cups Baby English Spinach
400g tin Baby Beets (strained)
400g tin Brown Lentils (strained)
100g pkt Pine Nuts
Ground Black Pepper

Method:

1. In a hot frypan, heat olive oil and butter, then add garlic and sauté for about 2 minutes, turned down to medium heat.
2. Add Haloumi slices and cook until golden brown on both sides.
3. Remove from heat and set aside on paper towels to drain. Discard garlic clove.
4. In a small bowl, mix the sour cream, ground black pepper and the ½ tbsp of the balsamic glaze. Set aside.
5. Assemble dish by placing a cup of baby spinach on the plate, place two slices of haloumi cheese on top. To the sides, spoon lightly a small amount of brown lentils and place two baby beets and drizzle a good spoonful of the sour cream dressing over the top.
6. Sprinkle a tsp of pine nuts over and drizzle with balsamic glaze to dress.
7. Finish off with ground black pepper.