105. Baby cos salad
Baby cos salad w peas & haloumi
Serves 4.
¾ cup fresh or frozen peas
1 cup black grapes
4oz / 120g baby cos lettuce (romaine)
Rinse haloumi under cold water. Pat dry with paper towel. Use a sharp knife to slice haloumi into ¼ inch / 1cm-thick slabs. Heat 2 tablespoons olive oil in a large heavy-based skillet over medium-high heat. Add the haloumi and cook for 40 seconds each side or until golden brown. Transfer to a plate and let cool.
Bring a small saucepan of water to the boil over high heat. Add the peas and boil for 20-30 seconds (do not over cook them). Drain and rinse under cold water to stop them cooking.
To make the dressing, in a small bowl whisk together the honey, ¾ cup olive oil, mint, garlic, balsamic. Taste and add salt and pepper to your liking.
Cut the cooled haloumi into ¼-inch / 1 cm cubes. Toss the salad leaves with grapes, peas, ¼ cup of the dressing and ¾ of the haloumi. Sprinkle the remaining haloumi on top.