HALOUMI BAKED IN VINE LEAVES WITH TOMATO SALAD - Cuisine Magazine - From New Zealand to the World
Enjoy haloumi baked in vine leaves with a fresh tomato salad for a flavorful starter. Perfect for special occasions or everyday dining.
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Ingredients
- 8 vine leaves preserved in brine, rinsed and stems removed
- 1 tablespoon olive oil
- 2 x 200g packets haloumi, each cut into 4 thick slices
- 400g small or cherry tomatoes
- ¼ red onion, finely sliced
- small handful fresh oregano leaves, roughly torn or ½ teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
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