- Prep Time: 10 minutes
- Cook Time: 40 minutes
Dusted Flounder & Warm Winter Vegetable Salad With Halloumi
Serve Pacific West's dusted flounder with this warm sheet-pan Winter vegetable salad of in-season Winter vegetables. The salad can be kept warm ready for service while the dusted flounder only requires 3-4 minutes of deep frying. A dish that will suit pubs, clubs and larger cafes. Our tender flounder and gougons is lightly dusted in a savoury seasoning and has a mild taste with a slightly sweet undertone. Packed in individual 200g portions.
Ingredients
- Pacific West dusted Flounder
- 5 tbsp extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 1½ tbsp kosher salt
- 1 tbsp Aleppo-style pepper
- ½ small head of red cabbage (about 10 oz.), cut into 1
- 1 medium red onion, cut into 8 wedges through root end
- 600 g butternut pumpkin halved, seeds removed, sliced crosswise
- 1 large pita bread, split into 2 layers, cut or torn into 1½
- 200 gms Halloumi cheese, cut into 1
- 2 tbsp apple cider vinegar
- 1½ tsp ground sumac
- Mint sprigs (for serving)
Instructions
For the warm Winter vegetable salad
Preheat oven to 220C°. Coat a rimmed baking sheet with 1 tbsp oil. Mix garlic, salt, Aleppo-style pepper, and 3 tbsp oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes. Toss pita, Halloumi, and remaining 1 tbsp oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
For the dusted flounder
Deep fry 180C 3-4 minutes.
This warm sheet-pan salad takes inspiration from fattoush, with a seasonally appropriate cast of roasted squash, cabbage, and red onion. Crispy pita chips and halloumi complete our warm Winter vegetable salad. When halloumi is roasted it becomes golden brown and pillowy soft. Finish it with cider vinegar, which adds complex sweetness, and sumac, the tart spice that’s essential in classic fattoush. The salad can be kept warm in an oven ready for service
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