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Haloumi with Caperberries 
and Parsley

Haloumi with Caperberries 
and Parsley recipe, brought to you by MiNDFOOD.

Haloumi with Caperberries 
and Parsley

For a new take on bruschetta, dress thick slices of haloumi in a caperberry and parsley sauce, and serve with toasted Italian ciabatta bread. It’s bound to whet appetites at your next dinner party.

Serves 4

1 tbsp olive oil

500g haloumi, drained, cut into 1cm-thick slices

1 cup caperberries, drained and rinsed

1/4 cup extra-virgin olive oil

1 cup flat-leaf parsley leaves, roughly chopped

toasted Italian ciabatta bread, to serve

lemon wedges, to serve

Heat 2 tsp oil in a large non-stick frying pan over medium heat. When hot, add half the cheese slices and cook for 1-2 minutes on each side or until golden. Transfer to a plate and cover to keep warm. Add remaining oil to pan. When hot, add remaining haloumi slices and cook on each 
side until golden. Transfer to plate.

Add caperberries to 
pan and cook for 1 minute or until heated through. Add oil and parsley to pan and stir until combined.

Place slices of haloumi onto serving plates. Spoon over caperberry and parsley mixture. Season with freshly ground black pepper. Serve with toasted Italian bread and lemon wedges, 
if desired.

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