Ingredients

8 vine leaves preserved in brine, rinsed and stems removed
1 tablespoon olive oil
2 x 200g packets haloumi, each cut into 4 thick slices
FOR THE TOMATO SALAD
400g small or cherry tomatoes
¼ red onion, finely sliced
small handful fresh oregano leaves, roughly torn or ½ teaspoon dried oregano
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Cheese and tomato is one of the finest pairings ever. Here I’ve upped the ante a little by wrapping the haloumi in vine leaves before baking until soft. You can find vine leaves preserved in brine at specialty food stores or online (make dolmades with any leftovers). To use fresh vine leaves, choose only new-season, fresh leaves as older ones are too tough. To prepare, trim the stalks off and cook in boiling water for 5 minutes before draining and rinsing in cold water. Dried oregano can be used in place of the fresh oregano in the salad if that’s what you have, oregano being the one herb I find is just as good dried as fresh.

Instructions

1.Preheat the oven to 200°C.
2.Lay two vine leaves out on a flat surface, slightly overlapping, then brush the leaves with olive oil and arrange two slices of haloumi in the centre.
3.Wrap up loosely, then place onto a wire rack set over an oven tray.
4.Repeat with the remaining vine leaves and haloumi until you have four parcels.
5.Brush the tops with a little olive oil, then bake for 10-15 minutes or until the leaves have crisped up and the haloumi is soft.
6.Meanwhile, combine all the tomato salad ingredients in a bowl, season with salt and pepper and mix well.
7.Serve the haloumi baked in vine leaves piping hot and straight from the oven, with tomato salad on the side.

Recipes, food styling & dish photography Emma Galloway

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