Haloumi with Caperberries 
and Parsley

By Dixie Elliott

Haloumi with Caperberries 
and Parsley
This fresh take on bruschetta is 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.

SHARE THIS ARTICLE

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.