The Sunday Mail
Head chef at News Cafe in Harare’s Borrowdale, Chef Kudakwashe Makoni aka The Black Chef, has always had a love for food.
He acquired a culinary qualification from the US and his amazing recipes can be found on his Instagram account (@theblackchefzw).
Running his own personal chef service called The Black Chef and a seasonal cooking class known as The Chefs Studio Banner, the foodie was happy to share one of his recipes.
Strawberry and haloumi salad with toasted almonds and balsamic reduction.
Ingredients
300g haloumi cheese, cubed and crumbed;
250g mixed salad leaves, washed and roughly torn;
250g strawberries, sliced;
240g avocado, sliced;
40g almond flakes, toasted;
20g mixed herbs;
40 millimeters balsamic reduction;
Four slices ciabatta bread, toasted till golden brown.
Method
1. Deep fry coated haloumi till golden.
2. Place lettuce, haloumi and strawberries in a bowl. Toss till they are evenly mixed.
3. Plate half the mix onto a serving plate or bowl. Top with half the avocado and sprinkle with half the toasted almond flakes.
4. Top with remaining salad mix, avocado and sprinkle the remaining toasted almond flakes.
5. Sprinkle with micro herbs, drizzle salad with balsamic dressing and serve with toasted ciabatta bread.
