Ingredients
8 preserved vine leaves
20ml Verjuice
250g haloumi
2 tbspn mint leaves torn
2 tbspn walnut roasted & chopped
2 tbspn pomegranate seeds
8 preserved vine leaves
20ml Verjuice
250g haloumi
2 tbspn mint leaves torn
2 tbspn walnut roasted & chopped
2 tbspn pomegranate seeds
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Methods
1
Place vine leaves in a bath of water and leave for a half an hour to rinse salt. Discard water, dry and then drizzle with a little Verjuice.
2
Cut Haloumi into 8 x 1 centimetre slices. Heat a griddle pan to very hot. If vine leaves are large cut in half, wrap haloumi in the vine leaf. Ensure it is a single layer only, cut off unnecessary leaf.
3
Brush with 1 tablespoon olive oil on both sides and put onto the hot griddle pan. Leave for 2 minutes on the first side before touching, turn over grill for another 2 minutes, take off the hot pan, onto serving plate.
4
Drizzle with the remaining Extra Virgin Olive Oil, mint leaves, roasted walnuts and pomegranate seeds (all optional).
1
Place vine leaves in a bath of water and leave for a half an hour to rinse salt. Discard water, dry and then drizzle with a little Verjuice.
2
Cut Haloumi into 8 x 1 centimetre slices. Heat a griddle pan to very hot. If vine leaves are large cut in half, wrap haloumi in the vine leaf. Ensure it is a single layer only, cut off unnecessary leaf.
3
Brush with 1 tablespoon olive oil on both sides and put onto the hot griddle pan. Leave for 2 minutes on the first side before touching, turn over grill for another 2 minutes, take off the hot pan, onto serving plate.
4
Drizzle with the remaining Extra Virgin Olive Oil, mint leaves, roasted walnuts and pomegranate seeds (all optional).
