RECIPE NOTES: This green sauce can be made the day before and stored in a jar. Ensure you cook your pasta until al dente, as it will continue to cook as it stands.
RECIPE NOTE: Chilling your coated haloumi will help keep the crumb together and achieve the perfect crust.
“Crispy on the outside and soft and tangy in the middle, this herb-crusted haloumi pairs perfectly with fresh zucchini and aromatic herbs.”
Helena Moursellas FOLLOW ME: @helena_marieee
CRISPY SALMON SALAD WITH PICKLED SHALLOT AND YUZU DRESSING
SERVES 4
4 long green shallots, sliced
2 tsp rice vinegar
½ tsp caster sugar
4 x 200g salmon fillets, skin on, pin-boned
2 tbs extra virgin olive oil
1 fennel, thinly sliced, fronds reserved
200g baby spinach
1 long red chilli, sliced
200g snow peas, halved
½ cup coriander leaves
YUZU & SESAME DRESSING
2 tbs yuzu juice (from Asian grocers)
2 tbs sesame oil
Place shallot, vinegar and sugar in a small bowl. Stir to combine, then set aside for 10 minutes to pickle.
Season salmon with salt flakes. Heat oil in a large frypan over medium-high heat and cook salmon, skin-side down, for 2-3 minutes until crisp. Turn
