A great starter dish from Persiana Everyday by Sabrina Ghayour. The sun came out so we could sit outside for a relaxed Saturday lunch, and this takes very little time to put together which was perfect.
Wine Suggestion: The much under-rated varietal, Chenin Blanc is our pick. A dry version like Adi Badenhorst’s Secateurs and it’s stonefruit and apple flavours over a flinty core stands up to the baked halloumi and bacon with aplomb.
Halloumi, bacon, date & apple salad – serves 4 as a starter
- 250g block of halloumi
- 8 smoked streaky bacon rashers
- 4 large Medjool dates, pitted and halved
FOR THE SALAD:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp clear honey
- 1 tsp ground cinnamon
- 1 tsp water
- a small bag of mixed salad leaves
- 1 apple, cored and sliced
Preheat the oven to 240C.
Line a large baking tray with baking paper.
Cut the block of halloumi in half lengthways, then cut each half into 4 rectangular fingers.
Lay a piece of bacon on a board, put a piece of halloumi at the end and top with half a date, then roll up tightly to form a neat bundle. Repeat to make 8 rolls.
Roast the halloumi in the oven for 10-12 minutes or until the bacon is very crispy.
Meanwhile, put the olive oil, red wine vinegar, honey, cinnimon and water into a small bowl and whisk to combine. Spread the salad leaves over a platter, drizzle with the dressing and scatter over the apple slices.
Put the hot halloumi and bacon rolls on top of the salad leaves and serve.
(Original recipe from Persian Everyday by Sabrina Ghayour, Aster, 2022.)
Jono & Jules do food & wine 