When it comes to choosing vegetables “fresh is best” is always the ideal way to shop. You can always do a search online to see what is in season, but you should be able to tell by the look and feel. Vegetables should be firm and have a nice shine
and colour.
We always like to buy New Zealand-grown produce, especially from our local farmers’ markets. There is nothing like being able to talk to the person who has grown the produce.
Ingredients
| 1 Tbsp | Oil |
| 250 g | Haloumi cheese, cut into 2cm slices (Main) |
| 40 g | Butter |
| 1 clove | Garlic, chopped |
| 250 g | Button mushrooms, sliced (Main) |
| 250 g | Portobello mushrooms, chopped (Main) |
| 1 pinch | Salt and pepper |
| 2 Tbsp | Balsamic vinegar |
| 1 ½ cups | Vegetable stock |
| 1 tsp | Brown sugar |
| 1 small handful | Chopped parsley, to garnish |
Directions
- Heat a large fry pan on low to medium heat and add the oil. Add the halloumi to the pan and cook for a minute on each side or until it becomes golden. Set aside.
- In the same pan add the butter and add the garlic and mushrooms. Season and cook for 5 minutes, increase the heat to high and add the balsamic.
- Cook for 1 minute then add the stock and sugar and cook until the liquid has reduced by half.
- Divide the halloumi on to four plates and top with the mushrooms. Garnish with parsley and serve.
If you liked this recipe, try Karena and Kasey's
courgette, feta and mint tarts
