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July Recipe: Sesame-Crusted Haloumi and Strawberry Salad

Sophie Hitchens Thursday 15th July 2021

Sesame-Crusted Haloumi and Strawberry Salad

I saw this recipe and thought it was the picture of summer and would make a great side dish for a summer party. We tried it out on everyone in the office and it went down a treat! It comes from a wonderful cook book called ‘I Quit Sugar – Simplicious’ by Sarah Wilson. The book is filled with sugar free, super healthy, delicious recipes so it is well worth a look through.

Ingredients – Serves 6 as a side

4 tablespoons sesame seeds

sea salt and freshly ground pepper

250g haloumi cut into 3cm squares, 5mm thick

40g coconut oil, melted

250g strawberries, hulled and quartered

1 bunch watercress, tough stems removed and leaves torn into bite sized bits

125g Powerhouse Dressing (see below)

Instructions

Sprinkle the sesame seeds on a plate and season to taste with salt and pepper. Place the haloumi in a bowl with the coconut oil and toss gently to coat.

Roll the haloumi in the sesame seeds until evenly coated.

Cook the haloumi in a frying pan over a medium-high heat until lightly browned on both sides.

Add the remaining ingredients to a bowl, top with the cooked haloumi and drizzle over the powerhouse dressing. Serve.

Ingredients for Powerhouse Dressing – this makes around 350ml so half quantities if you do not want this much.

75ml of good acid (either Kombucha, apple cider vinegar, lemon juice)

250ml oil (olive, avocado or walnut)

1 teaspoon sea salt

1 clove garlic – finely chopped

1 tablespoon finely chopped soft herbs such as basil, tarragon or chives

1 teaspoon Dijon mustard

Place all the ingredients in a large jar, seal with a tight-fitting lid and shake until well combined. Keep in the fridge for 1-3 weeks.

Enjoy!

Styling and food props by Claire Morgan.

Strawberry Salad and Sesame-Crusted Haloumi

Sophie Hitchens

Sophie Hitchens

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