Plum, prosciutto and halloumi platterMarch 21, 2016
For the salad-
Large bag of washed arugula/rocket
5 Flavorking plums, or pluots that are available to you
1/4 lb/125g of very thinly sliced prosciutto
1/2 lb/250g halloumi cheese
3 heaped tablespoons of pumpkin seeds
For the dressing:
1 Flavorking plum, or pluot that is available to you
1 tsp sugar
splash of water
1/8c /30ml cup red wine vinegar
1/4c /60ml olive oil
salt and pepper
Start by making the dressing. Peel and chop the plum and add to a small saucepan with the sugar and a splash of water- about two tablespoons.
Bring to a boil and turn down the heat, allow the fruit to soften until you can mash it into a smooth jam. Allow to cool completely.
Scoop the cooled jam into a mixing bowl or jam jar, add the vinegar, oil, salt and pepper, then shake/mix really well until it's completely combined and emulsified. Set aside until you're ready to serve. This will keep in the fridge happily for about a week.
Slice the plums/pluots into wedges. I find the simplest way it to slice the fruit in half like you would an avocado, pressing the knife into the flesh until it hits the stone, then rotating the fruit making an 'longitudinal' cut around the whole fruit. Twist the two sides apart, leaving the stone in on half, the stone should be able to be picked out of it's half, or encouraged gentle with the tip of a knife if there's a lot of flesh trapping the stone. I aim to get 8 to 12 wedges from each fruit, depending on how plump it is.
Spread a deep layer of arugula/rocket over a platter, drape the prosciutto generously over the arugula. Think of the salad as a pizza (if only...) you want each 'bite' of the salad platter to get a little bit of every ingredient.
Slice the halloumi into 1/4 inch / just under a cm thick slices. Heat a griddle pan on the stove, you can definitely also use a frying pan but I really like the char lines a griddle gives the cheese. Grill the cheese slices until they have taken on dark brown grill marks, about 2-3 minutes on each side on a hot grill surface.
Place the halloumi over the prosciutto and arugula, pile the plums on top, then sprinkle over the pumpkin seeds to add some crunch.
I like to serve the platter with the dressing on the side for people to add themselves, so they can control the acid component and enjoy the lovely sweetness of the plums!