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Grilled Caesar Salad With Low Carb Haloumi Croutons & Bacon Crumbs (Gluten Free)

This nutritious and delicious recipe is a perfect balance of healthy fats, proteins and greens. The haloumi can also be fried in fingers as a starter or snack, served with the dressing sauce as a dipping sauce.


Things you’ll need:

200g Haloumi cheese
6 Baby Gem lettuce, washed and halved
200g Bacon, cooked and crumbled
10 Quails eggs, halved
Micro greens or salad greens
6 Spring onions, sliced in long strips and placed in ice water to curl
Lemon wedges to serve
Parmesan shavings
Oil for frying

For the dressing:

250g Good quality mayo
4 Anchovies
2 Garlic cloves
1/2 Cup parmesan cheese
Juice & zest of 1 lemon

Step 1

To make the croutons, drain the haloumi if in brine and pat dry. Cut into crouton sized pieces. Heat the oil in your 2.5 Litre Stainless Steel Deep Fryer and fry the haloumi pieces until golden brown, remove and drain on paper towel.

Step 2

Heat your 28cm Lime Cast Iron Frying Pan until hot, sear the baby gem lettuce until charred. Arrange on a platter with the quails eggs, herbs and spring onion. Sprinkle over the bacon crumbs and scatter with halloumi croutons.

Step 3

To make the dressing: Blend all the ingredients together using a stick blender. Season to taste with sea salt & black pepper.