 Haloumi
with Cassis and Onion Marmalade
 A
Simple, sophisticated entree
Serves 3-4
INGREDIENTS
METHOD
Quarter red onion and separate. Poach onion with
Creme de Cassis, Vincon Red and water. Simmer
until the liquid is completely absorbed.
Slice Haloumi into 5-10mm slices and pan fry
on high heat in Prenzel Lemon or Garlic Rice Bran
Oil on both sides until golden brown.
Arrange the mesclun onto plates, arrange haloumi
on top and place a spoonful of the onion marmalade
on the side.
Drizzle with Prenzel Original Vinaigrette.
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