Total Time
40mins
Prep 10 mins
Cook 30 mins

This delicious and mild flavored cheese can withstand high heat and can be grilled or sauteed. I find it works really well on this slightly spicy sprout salad and is easy to prepare.

Ingredients Nutrition

Directions

  1. heat oil in medium sauce pan.
  2. remove casings from sausage and add to pan.
  3. sautee while "crushing" with the back of a wooden spoon, about 5 minutes.
  4. add shallots and garlic, cook until fragrant, aprox 1 minute.
  5. deglaze the pan with chicken stock.
  6. add potatoes and sprouts and season to taste.
  7. reduce heat and allow to simmer uncovered until most of the liquid is gone (aprox 20-30 minutes, adding more liquid if potatoes are not fully cooked).
  8. add italian dressing at the last moment and just heat through.
  9. in small mixing bowl add flour, lemon zest, salt and pepper and set aside.
  10. in another small sauce pan, heat oil over medium high heat.
  11. dredge haloomi slices in flour mixture and add to pan.
  12. sautee cheese (2 minutes per side or until golden brown and slightly soft).
  13. add lemon juice.
  14. spoon 4 mounds of sprout mixture on the centre of 4 plates.
  15. using a spatula, place cheese on top of each mound.
  16. serve and wait for the ooohhhs and aaahhhhs.