Lirah Australian Made Gourmet Vinegars

Tantalise your tastebuds with this super simple salad that has the zest of citrus and a delicious Lirah balsamic vinaigrette to complete the flavour buzz. Perfect as a side dish at your next BBQ or serve as a light Spring lunch for 4.

Ingredients:

• 3 medium oranges, cut into segments
• 1 small bunch mint, chopped
• 500g haloumi cheese, drained
• 100g walnuts
• 2 x 120g packets baby spinach and rocket mix

Dressing

• ½ cup olive oil
• ¼ cup Lirah Aged balsamic
• ¼ cup orange juice, freshly squeezed
• 3 tablespoons honey
• 1 teaspoon orange zest
• 1 teaspoon salt
• Cracked black pepper, to taste

Method

1. Pre heat oven to 180 degrees and toast walnuts approx. 5 minutes until golden.
2. Slice haloumi into 1 cm thick pieces.
3. Heat a fry pan over medium-high heat, drizzle in a little oil and then cook haloumi until golden. Turn and repeat on the other side. Remove from pan and set aside.
4. For the dressing: Combine all ingredients in a screw top jar and shake well to combine. Set aside.
5. To serve: Arrange spinach and rocket mix on a serving plate. Top with orange segments, and grilled haloumi then sprinkle with toasted walnuts and chopped mint. Drizzle over balsamic dressing.
6. Serve immediately as a side dish at your next BBQ.