A filling vegetarian salad for two: on the table in half an hour, a main-course salad with haloumi, broccoli and capsicums. Sprinkle with pine nuts to serve.
3 tbsp golden sultanas
2 tbsp olive oil
1 tbsp sherry vinegar
1 small shallot, finely chopped
300 g long stem broccoli
½ block haloumi, sliced
2 roasted red capsicum from a jar, chopped
2 tbsp pine nuts, toasted
1- 2 cups oil, for shallow-frying
- Put the sultanas in a small bowl and pour over enough boiling water from the kettle to cover them. Leave for 10 minutes then drain well. Whisk the oil and vinegar with some seasoning and stir in the shallot and drained sultanas.
- Blanch the broccoli briefly in boiling water then rinse in cold water and drain well.
- Shallow-fry the haloumi on both sides until golden.
- Toss the broccoli, sultanas with the dressing and capsicum. Serve scattered with the pine nuts and topped with haloumi.