INGREDIENTS
Herbed yoghurt dressing
250 ml Clover Bliss Plain Yoghurt Based Dairy Snack
100 ml mayonnaise
15 ml olive or sunflower oil
5 ml crushed or chopped garlic (1 clove)
5 – 10 ml lemon juice
10 ml chopped parsley
5 ml mixed dried or 15 ml chopped fresh herbs
Salt and freshly ground black pepper
Salad ingredients
100 g very young green beans
1 small or ½ large red onion
± 300 g mixed varieties of lettuce
Optional salad garnish
±250 g La Campania Halloumi Cheese
100 ml cake or potato flour
Sunflower oil for frying
Vegetable seasoning
Method
Place the ingredients for the dressing into a bowl or screw-top glass jar and mix or shake well until combined.
Refrigerate until required.
Trim the green beans, place into a saucepan, cover with water and bring to boil.
Boil for 2 minutes, drain and rinse in ice water.
Slice the red onion thinly and refrigerate.
When almost ready to serve, prepare one large or 6 – 8 individual salad platters with the lettuce and selected optional salad ingredients but not the beans and onion rings.
Keep cold or refrigerated until strips are fried.
Drain the Halloumi cheese and cut into neat ± 2 cm julienne-style strips.
Toss the strips in the cake flour or potato flour and refrigerate until ready to use.
Pour enough oil into a small saucepan to come 5 cm up the side of the sauce pan.
Heat the oil to moderately hot and fry a few strips at a time, turning over until golden and crisp on all sides.
Drain on absorbent kitchen paper and sprinkle lightly with vegetable seasoning. Keep warm until all the strips are fried.
When ready to serve, drizzle a little dressing over the salad and arrange the fried Halloumi, beans and onion rings on top.
Drizzle very lightly with more dressing.
CLOVER INGREDIENTS USED IN THIS RECIPE
