Thai Gremolata with Grilled Haloumi

A fresh zingy salad made perfect at any time of the year with our Thai Dressing with Kaffir Lime

Serves 6 as a starter

1 bottle My Secret Kitchen Thai Dressing with Kaffir Lime
6 tbsp parsley, finely chopped
1 large orange, juice and zest
2 cloves garlic, crushed
250g haloumi cheese, sliced
oil for frying
winter or spring leaves

To make the gremolata, mix together 3 tbsp of the Thai Dressing with Kaffir Lime with the parsley, orange juice & zest and crushed garlic. Put to one side.

Next, heat the oil in a frying pan over a medium heat. Fry the haloumi slices in batches on each side until they are golden, then place on a plate lined with a paper towel. Do not crowd too many slices in the pan – and be sure to change the oil if necessary.

When you are ready to assemble the salad, arrange the leaves on a platter and place the grilled haloumi on top. Drizzle the dressing over the top and serve immediately.

The gremolata can also be served with seafood, or as a dressing for a winter slaw served with grilled chicken.