I mean really - what's better than fried cheese?
This delicious salad blends together the sweet flavours of bell peppers, the salty flavour of fried Halloom cheese, peppery arugula and nutty toasted pine nuts.
You will need:
This salad makes enough for approximately 8 people to enjoy as a starter to their meal!
First - make the salsa. I made this the day before to let all the flavours come together:
1. In Food processor - pulse together all salsa ingredients. I like to use my Pampered Chef Manual Food Processor because it gives me the ability to control the texture. If you are using an electric processor, just try to blend the ingredients so they still have more of a chopped chunky texture. (Tapping the pulse button seems to work quite well too!). Refridgerate until you are ready to use!
2. Toast the Pine Nuts - this step is easy, but needs your attention. Pine nuts are an expensive ingredient, so you don't want to waste any!
Use a dry non-stick frying pan. On medium high heat, place pine nuts in pan and toss gently around the pan until they smell amazing and are a nice light toasted brown colour on the outside. Set aside to cool slightly.
3. Fry the cheese! Keep the Halloom cheese cold until you are ready for it to hit the pan. Using a non-stick frying pan heat up some EVOO over high heat. Cut the cheese into rectangles and place into hot pan. Now - let that cheese get nice and toasted with a caramelized brown colour on the outside - flip and repeat on the other side. On high heat, each side should only take about 2-3 minutes.
4. Put it all together.
Start with your Arugula - dress it lightly with EVOO and Lemon Juice and pile a generous protion on each plate. Top with Red Pepper Salsa and then pile on a few pieces of cheese per person. Sprinkle a few pine nuts on each plate, and then squeeze a little more fresh lemon - finish with freshly cracked black pepper and serve!