Hotdog with haloumi, olive salsa and ouzo mayonaise | Milkbottle

Hotdog with haloumi, olive salsa and ouzo mayonaise

Hotdogs by Court

Hotdog with Haloumi, olive salsa and ouzo mayonaise

Hotdogs with haloumi, olive salsa and ouzo mayonaise.

300g whole-egg mayonaise
2 tbsp ouzo
sea salt
freshly ground black pepper
60ml olive oil
1kg Swiss chard, stems removed and roughly chopped
2 cloves of garlic
1 tbsp finely grated lemon rind
4 lamb sausages
100g haloumi, thinly sliced
4 soft dough rolls, split
For the olive salsa:
60g black pitted olives, chopped
250g cherry tomatoes, chopped
1 small red onion, chopped
1 tbsp lemon juice
1 tbsp caster sugar

Start by making the olive salsa.
Combine olives, tomatoes, onion,olive oil, lemon juice and sugar in a bowl and mix well.
Set aside.
Place the mayonaise in a bowl and stir in the ouzo, salt and pepper.
Set aside.
Heat 1 tbsp olive oil in a large heavy based frying pan over medium heat.
Place the Swiss chard in the pan, add the garlic and lemon rind and stir-fry for 2-3 minutes or until the Swiss chard is wilted.
Remove the mixture from the pan and set aside.
Heat 1 tbsp olive oil in the same pan over high heat.
Place the sausages in the pan and cook them for 10-12 minutes or until cooked through, turning them frequently.
Remove the sausages from the pan, cover with aluminum foil to keep warm and set aside.
Heat the rest of the oil in the pan over medium heat.
Place the haloumi in the pan and cook for 1 minute on each side or until golden brown, you will have to do this in batches.
Drain the haloumi on kitchen paper and set aside.
Spread the rolls with the ouzo mayonaise.
Place a sausages on each roll and top with Swiss chard.
Spoon over the olive salsa and serve with the crispy haloumi on the side.
Makes 4.

Image: Chris Court via Taverne Agency, styling: Steve Pearce, editor recipe: Leonoor Ottink

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