Haloumi wrapped in Vine Leaves
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Step 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.
Step 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.
Step 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.
Step 4: Drizzle with the remaining Extra Virgin Olive Oil, mint leaves, roasted walnuts and pomegranate seeds (all optional).
20ml 1 tbspn Verjuice
250g 1 packet haloumi
40ml 2 tbspn Extra Virgin Olive Oil
2 tbspn mint leaves torn
2 tbspn walnut roasted & chopped
2 tbspn pomegranate seeds