A delicious recipe by Australian chef, Dominique Rizzo.
- 4 medium sized round slightly firm but ripe tomatoes, sliced into 1cm slices
- 1 tbsp Gourmet Garden Garlic
- 2 long red chillies, deseeded and finely chopped
- 1 tbsp Gourmet Garden Parsley
- 75ml olive oil
- Salt and pepper
- 240g haloumi cheese, sliced into 4 slices and grilled or fried until golden
- ¼ cup chopped chives
- 1 cup basil leaves bunch basil
- 1 cup dill tops, roughly chopped
- 1 cup Italian parsley, leaves picked
- 50g spinach leaves
- 12 black olives, pitted and sliced
- 1 bunch mint, leaves picked
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp Gourmet Garden Parsley
- 50ml Verjuice
- 1 tbsp sumac
Step 1
Place the slices of tomatoes into a large bowl. In a smaller bowl mix together Gourmet Garden Garlic, Gourmet Garden Parsley and the chopped chillies. Pour the marinade over the tomatoes and toss gently to cover the tomatoes.
Step 2
Heat a large non-stick frypan to a moderate temperature and add in half the olive oil. When the oil starts swirling add in the tomatoes and fry on both sides for a couple of minutes. Once fried set the tomatoes aside. Remove the pan from the heat, pour in the verjuice, lemon juice and the remaining olive oil, and swirl around until it gathers up all of the flavours in the pan. Adjust the seasoning and set aside to cool.
Step 3
In a small bowl combine the picked herbs, spinach, olives and pour over the dressing.
Step 4
Build the salad by layering the fried tomatoes with some of the herb salad and the haloumi, finishing with the fried tomatoes and salad. Garnish with a sprinkle of sumac.
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