Halloumi salad
One bag of Italian salad mix
Handful of arugula
1 punnet of sunflower sprouts
2 packages (about 400 g) sliced Halloumi cheese
Mild peppadew chillies
Dark olives
Dressing
Cape gooseberry vinegar, virgin olive oil with lemon
To garnish
Verlaque seed mix
Put the Halloumi cheese in cold water for a couple of hours. Arrange salad mix, rucola and sprouts on large plates. Dry and slice the Halloumi. Fry the cheese in a small amount of olive oil. Moisten the salad with the dressing you made. Arrange cheese slices on the bed of leaves and sprinkle peppadew chillies, olives and seed mix over the salad. Serve with fresh country bread.