LCBO Food & Drink Summer 2020

FRUIT SALADS THAT DAZZLE

NECTARINE AND TOMATO SALADWITH FRIED HALLOUMI AND BASIL

TO TEMPER THE SULFUROUS BITE OF RAWONION, SOAK IT IN COLDWATER FOR FIVEMINUTES.

A platter of sweet nectarines and juicy tomatoes becomes a satisfy- ing salad with the addition of salty, squeaky pan-seared halloumi. Serve it with warm pita for a simple weekend lunch. Since halloumi is best straight out of the pan, have the rest of the salad plated and ready before you cook the cheese. 1 lb (455 g) mixed ripe heirloom tomatoes 1 lb (455 g) ripe nectarines Coarse sea salt and freshly ground pepper 1 1/2 tbsp (22 mL) sherry vinegar 3 tbsp (45 mL) extra virgin olive oil 1/3 cup (80 mL) thinly sliced red onion 1/2 cup (125 mL) torn basil leaves, lightly packed 1 Cut large tomatoes into wedges, medium tomatoes into thick slices, and small ones in half. Arrange on a large serving platter. Halve, pit and cut nectarines into wedges. Arrange on serving platter with tomatoes. Season with salt and pepper. Drizzle with vin- egar then olive oil. Sprinkle with onion and basil. 2 Heat vegetable oil in a large nonstick frying pan over medium-high heat. Add halloumi. Cook until golden brown, about 1 minute per side. Arrange around salad and serve immediately. Serves 4 to 6 1 tbsp (15 mL) vegetable oil 1/2 lb (225 g) halloumi, sliced 1/2-inch (1-cm) thick

WHAT TO SERVE

The salad’s tomato and nectarine com- bination will be flattered by the fine tan- nins and balanced acidity of this smooth, mature red with elegant red cherry and cedar spice notes.

Anciano 7 Year Gran Reserva Tempranillo Valdepenas DO LCBO 464214, $13.95

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SUMMER 2020 FOOD & DRINK