1 pack of LeaderBrand Broccoslaw
250g vine ripened golden tomatoes, cut in half
250g haloumi cheese
Mint leaves, to serve
Miso citrus dressing
2 tsp miso paste
1 tsp ginger, grated
½ cup freshly squeezed orange juice
1 Tbsp rice vinegar
¼ cup extra virgin olive oil
Empty the bag of LeaderBrand Broccoslaw salad in a salad bowl or on a salad platter. Toss with the enclosed Lemonnaise dressing, if wished. Keep chilled while preparing the remaining salad ingredients.
Heat a heavy bottomed frying pan or grill plate until medium hot. Spray with a little oil. While the grill plate is heating up, slice the block of haloumi cheese into 5mm thick slices. Place on a piece of clean kitchen paper to dry the edges. Place each piece on the hot grill plate and cook one side for 1-2 minutes, until golden brown. Carefully turn each piece over and cook for another 1-2 minutes. Allow to cool slightly.
Mix all the dressing ingredients together in a jug or a glass jar with a lid. Set aside.
Arrange the grilled haloumi pieces over the LeaderBrand Broccoslaw salad with the vine ripened tomatoes and garnish with mint leaves. Serve accompanied with the miso citrus dressing.