Spiced Tahini Caesar Recipe
Baby gem, radish, parmesan crisp, harissa chili oil, tahini, grilled haloumi, heirloom tomatoes, tahini caesar dressing, warm naan bread
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Ingredients
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Salad Base
Parmesan Crisp
Grilled Haloumi
Tahini Caesar Dressing
Harissa Chili Oil
Naan Bread
Method
Preparation
- 1
Prepare the Salad Base
Wash and dry the baby gem lettuce. Cut each head in half lengthwise and set aside. Slice the radishes thinly and set aside. Cut the heirloom tomatoes into wedges.
- 2
Make Parmesan Crisp
Preheat the oven to 180°C (350°F). Grate the Parmesan cheese and place small mounds on a baking sheet lined with parchment paper. Flatten slightly. Bake for 5-7 minutes or until golden and crisp. Let cool.
- 3
Grill Haloumi
Preheat a grill pan over medium heat. Slice the haloumi cheese into thick slices. Grill for about 2-3 minutes on each side until golden brown. Remove from heat and set aside.
- 4
- 5
Make Harissa Chili Oil
In a small bowl, mix harissa paste with olive oil until well combined. Set aside.
- 6
Warm Naan Bread
Heat the naan bread in a dry skillet over medium heat for about 1 minute on each side until warm and slightly toasted.
Assembly
- 7
Assemble the Salad
On a large serving platter, lay the grilled haloumi slices, followed by the baby gem halves, radish slices, and heirloom tomato wedges. Drizzle with tahini Caesar dressing and top with Parmesan crisps.
- 8
- 9
Serve
Serve the Spiced Tahini Caesar salad immediately with warm naan bread on the side.
