Haloumi wrapped in Vine Leaves 

INGREDIENTS

  • 8 Preserved vine leaves
  • 1 packet Haloumi
  • 2 tbspn Mint leaves
  • 2 tbspn Walnut
  • 2 tbspn Pomegranate seeds
Print Recipe

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.

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.

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.

Drizzle with the remaining Extra Virgin Olive Oil, mint leaves, roasted walnuts and pomegranate seeds (all optional).