This is one of those ‘what have I got in the fridge?’ recipes. My wife, Samantha, had bought some potato bread that she wanted me to do something with, and we had some leftover Vegan haloumi in the fridge that needed eating. These, and a few other miscellaneous ingredients, and you’ve got yourself a good meal. I chose to make a warm salad using tomatoes, cashews and coriander, in addition to some orange slices placed on top. The only dressing I used for this was balsamic vinegar. Trust me, it’s all you need. The cheese I used came from Violife. You can find it here.
Prep time: 15 minutes. Cooking time: 15 minutes.
- 2 tbsp olive oil
- 2 wedges (I pack) vegan haloumi cheese, each cut into 4 strips
- 4 slices (1 pack) potato bread, make sure it’s vegan
- 50g cashew nuts
- 1 clove of garlic, very thinly sliced
- 200g baby plum tomatoes (cherry tomatoes are also fine) cut in half
- 2 tbsp balsamic vinegar
- Pinch sea salt
- One medium orange, peeled with a knife
- A small handful of fresh coriander leaves, torn with your hands
Heat the oil in a frying pan and fry the haloumi slices, on a high heat, for about 4 minutes on each side. They should be slightly browned when done, but not burned. Set aside on a plate and cover to keep warm.
Put the potato bread slices in the hot pan, without adding any more oil, and fry for about 1 minute on each side, until just a little browned. When done, serve two each onto two plates.
Now add a drop more oil to the frying pan and cook the cashews and garlic on a medium heat for 2 minutes, moving them often to make sure they don’t burn. Add the tomatoes and cook for another 2 minutes, to soften them just a little. Pour in the balsamic vinegar and add the pinch of salt, then cook until some of the vinegar has evaporated. Turn off the heat.
Serve the haloumi evenly on top of the potato slices and then top with the tomato and cashew mixture. Take your orange and cut into slices. Place them on the top of the dish and then sprinkle over the torn coriander leaves. Serve immediately.