Sardines and tomato salad with haloumi
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The strong flavour of sardines teamed with haloumi creates a tasty salad sensation!
Ingredients
Sardines, canned in springwater, drained
540 g, or fresh, (8 x 140g each), bones removed
Lemon juice
¼ cup(s), (60ml)
Dried chilli flakes
1 tbs
Dried breadcrumbs
80 g, (wholegrain)
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Tomato(es)
300 g, (mixed heirloom), halved
Olive oil
1 tsp
Balsamic vinegar
1 tbs, (white)
Ground sumac
1 tsp
Garlic
1 clove(s), crushed
Asparagus
2 bunch(es), ends trimmed
Haloumi cheese
140 g, cut into 1.5cm slices
Oil spray
1 x 3 second spray(s)
Instructions
1
Place fresh sardines, juice and chilli in a shallow ceramic dish. Cover, then refrigerate for 30 mins to marinate. Combine breadcrumbs and parsley on a flat tray, season with salt and freshly ground black pepper. Remove sardines from marinade and roll in breadcrumb mixture. Refrigerate until ready to use.
2
Combine tomato, balsamic, sumac and garlic in a small bowl.
3
Lightly spray a large non-stick frying pan or barbecue with oil and heat over medium heat. Cook asparagus for 4-5 mins, turning occasionally until tender. Cook haloumi for 3 mins each side or until browned. Cook sardines for 2-3 mins each side or until cooked through.
4
Arrange sardines, haloumi and asparagus on serving plates. Serve drizzled with tomato dressing.
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