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 |
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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
