Grilled Halloumi and Papaya Salad

How to make Grilled Halloumi and Papaya Salad

Prep Time: 15 minutes        |        Cook Time: 5 minutes        |        Serves: 2 - 3

Ingredients

Vinaigrette:

• 2 tbsp papaya seeds
• 3 tbsp The Olive Tree extra virgin olive oil, plus extra for brushing
• 1 tbsp Remano white wine vinegar
• 1 tsp Colway Dijon mustard
• 1 tsp Bramwells Australian honey

Salad:

• 250g piece of papaya, deseeded
• 30g red onion, very finely sliced
• Handful of basil leaves
• 225g Emporium Selection halloumi cheese

Method

1. Place the vinaigrette ingredients into a small blender or smoothie maker and blend until the papaya seeds resemble coarse black pepper. Season well to taste and set aside.
2. Peel the papaya and cut into slices. Place in a mixing bowl with the red onion and half of the basil. Add some dressing and stir gently to coat.
3. Place a chargrill over a medium-high heat. Cut the halloumi into 1cm thick slices, brush with oil and grill until nicely coloured on both sides.
4. Place the dressed salad on a platter and top with the hot halloumi. Drizzle with a little more dressing and scatter the remaining basil leaves on top.

OPTIONAL:

The dressing will last for a week if well sealed and refrigerated. To get papaya seeds, cut the papaya in half and scoop the seeds out with a spoon.