Have you met our new friend, basil haloumi? It has all the squeaky cheesiness of regular haloumi, but with the subtle addition of basil for some fresh flavour. Here it stars in a vegetarian take on France’s favourite salad for a taste of Europe in a bowl!
lemon pepper spice blend
(ContainsRoyal Jelly, Bee Pollen, Propolis)
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of water to the boil. Cut the potato (unpeeled) into 1cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and add the lemon pepper spice blend and a pinch of salt. Toss to coat, then roast for 25-30 minutes or until tender.
While the potatoes are roasting, trim the green beans and cut into thirds. Roughly chop the tomato. Shred the cos lettuce. Gently place the eggs into the saucepan of boiling water using a large slotted spoon. Reduce to a gentle simmer and cook for 6-7 minutes. TIP: Cook for 6 minutes if you like your yolk medium, or 7 minutes if you prefer your yolk hard. In the last 2 minutes, add the green beans. Transfer the eggs and beans to a large bowl of iced water. Once cool, peel the eggs.
In a large bowl, combine the Dijon mustard, honey, vinegar and olive oil (2 tbs for 2 people / 4 tbs for 4 people). Season to taste with salt and pepper, then mix well to combine.
Transfer the tomato, cos lettuce and green beans to the bowl with the dressing. TIP: Toss the salad just before serving to keep the leaves crisp.
Cut the basil haloumi into 2cm chunks. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the haloumi and cook for 2 minutes on each side, or until golden brown.
Slice the eggs in half. Divide the niçoise salad between plates and top with the basil haloumi, potatoes and eggs.