Plantain & halloumi salad

Golden caramelised plantain and pan-fried halloumi served over a crisp rocket salad with juicy tomatoes, cucumber, peppers and spring onions. Finished with a creamy scotch bonnet garlic aioli for the perfect balance of sweet, salty, fresh and fiery flavours. A vibrant vegetarian dish that’s packed with Caribbean-inspired flava.

Ingredients

  • 225g halloumi, sliced
  • 1 ripe plantain, sliced diagonally
  • 1 tbsp olive oil

Fresh Salad

  • Handful rocket
  • 1 tomato, diced
  • ½ cucumber, diced
  • ½ red bell pepper, sliced
  • 2 spring onions, sliced
  • 1 tbsp olive oil
  • Juice of ½ lemon or lime

Scotch Bonnet Garlic Aioli

  • 3 tbsp light mayonnaise
  • 1 garlic clove
  • ¼ scotch bonnet
  • Juice of ½ lime
  • 1 tbsp olive oil
  • Handful fresh parsley
  • Salt and black pepper

Method

  1. Slice the halloumi into thick slices.
  2. Slice the plantain diagonally.
  3. Heat a little olive oil in a frying pan and fry the plantain for 2–3 minutes on each side until golden and caramelised.
  4. In the same pan, fry the halloumi for 2–3 minutes on each side until golden.
  5. Blend together the mayonnaise, garlic, scotch bonnet, parsley, olive oil, lime juice, salt and black pepper until smooth.
  6. In a bowl combine the rocket, cucumber, tomatoes, bell peppers and spring onions. Dress with olive oil and lemon juice.
  7. Assemble with the fresh salad first, followed by the fried plantain and halloumi.
  8. Finish with a generous drizzle of the scotch bonnet garlic aioli.

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