This salad was served as part of an elaborate lunch to showcase the Sunshine Coast’s fabulous produce for the Official Program Launch of the Real Food Festival at Spicer’s Clovelly Montville.  While created by Cameron Matthews on the day, he did give credit for this recipe to another kitchen rock star Matt Wilkinson.  To read story, click here

While this salad was served with a number of other dishes on the day, it would make a GREAT light lunch… such a simple salad… yet so delicious…

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Ingredients:

1 zucchini

1/2 tsp sea salt

1 tbs lemon juice

1 tsp lemon zest – finely grated

1 tbs olive oil

250g Haloumi (preferably Cedar Street Cheesery’s)

sea salt & black pepper to taste

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Method:

Shred the zucchini, and then salt it with sea salt for 1/2 hour then drain.

In a bowl, season it with lemon juice, zest, black pepper, sea salt and olive oil.

Pan fry the haloumi in smoking hot oil – be careful because it spits.

Break up haloumi over the dressed zucchini and serve.