Pattypan and Halloumi Salad
I had my mate from Third Stone Creative come over for lunch and together we shot a video. The vegetable at the heart of it were something that popped up at the little vegetable store down the road. At the shop, they were called Scallopini, but we found out they're called Pattypan elsewhere in the world. So thats what we settled on. This dish is great for a light lunch, complete with tangy greens, sweet onions, and delicious buttery roasted pattypan. To top it off, the Halloumi gives a delicious, salty pop. Recipe follows.
Ingredients (for 4)
250g Spinach, cut into ribbons
1/2 a thick bunch of Italian Parsley
3-4 Pattypans, quartered
1/2 White onion, Finely sliced
1/2 Red Onion, Finely sliced
150g of Halloumi, cut into chunks 5mm thick
Juice of one Lemon
Smoked Paprika
25g melted butter
Olive Oil
Salt
Pepper
Toasted, Almonds roughly chopped
Pepitas
Method
Preheat Oven to 180 C.
Salt the hell out of the onions in a shallow tray. Like, if you think it's enough, it's probably not. Mix the salt through the onions, then soak in lukewarm water.
In a mixing bowl, soak the spinach in the lemon juice. Toss it through to make sure its all well coated. The lemon juice will wilt it.
On a chopping board, finely chop the Italian parsley with a couple of pinches of sea-salt flakes. This should be about 3/4 cup of parsley.
In a roasting dish, mix the pattypans with the melted butter and a drizzle of olive oil. Generously dust with the paprika, and sprinkle with a bit of salt. Bang it in the oven for twenty minutes or until tender and browning around the edges.
While the pattypans are roasting, fry the halloumi strips until golden brown on each side. Allow to cool, then cut into little bits.
Drain and rinse the onions in a colander under the tap. Wring them out well.
Pull out the cooked pattypans. For each serving mix a small handful of onion with just a little bit more of the greens. Place the pattypans over top then sprinkle with the crispy halloumi, pepitas, almonds. Drizzle each with a bit of the butter from the roasting dish.
Pepper well.
Enjoy!
