The most incredible dinner at The Market Italian Village for Restaurant Week, including
seared halloumi salad with grilled cabbage, walnuts, apples and pickled dates to start.
Top with
seared halloumi cheese, followed by watermelon, then arugula and finally the prosciutto.
Not exact matches
Here, instead of the
halloumi being fried with the lemon juice, it's quickly
seared in a non-stick skillet and the lemon essence comes to play in the form of a quick compound mayo made of lemon zest, lemon juice and a touch of salt and pepper.
Imagine the flavor of fresh sweet corn crispy yellow kernels, in combination with juicy bright sweet tangy floral peach slices, a few pieces of pan
seared golden
Halloumi cheese salty, crusty outside, and creamy gooey inside, over fresh arugula and greens.