serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp extra virgin olive oil
- 225 g good quality Greek or Cypriot haloumi
- ½ pawpaw, seeds removed
- Juice of ½ lime
- 1 tsp honey
- 1 sprig oregano
- ½ cup macadamias, toasted
- 1 finger lime
Instructions
1. Preheat pan with olive oil over medium heat.
2. Slice haloumi into 2cm thick slices. Place haloumi in pan and cook for 1-2 minutes on each side. Keep a close eye on it and flip as soon as it’s golden.
3. Peel the pawpaw and roughly cut into chunks. Squeeze juice of half a lime and the honey over the pawpaw and toss to coat.
4. Place the pawpaw on a plate, and top with a few fresh oregano leaves, torn roughly.
5. Place golden haloumi on top of the fruit. Roughly chop toasted macadamias and sprinkle over the top. Use the tip of a knife and carefully scrape finger limes over to garnish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
