adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crumbed haloumi and rocket salad
0 Likes
Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Quick and tasty golden starter: pan-fried haloumi with baby rocket, red onions, and olives for entertaining.
Ingredients:
  • 2 x 180g pkts haloumi
  • 40.00 ml plain flour
  • 2 eggs, lightly whisked
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 80g baby rocket leaves
  • 1/2 red onion, thinly sliced
  • 65g (1/3 cup) kalamata olives
  • 20.00 ml red wine vinegar
  • 18.20 gm extra virgin olive oil
  • Large pinch of dried oregano
  • 125ml (1/2 cup) olive oil
  • Lemon wedges, to serve
Instructions:
  • Slice the haloumi in half crosswise, then cut each half horizontally. Season flour on a plate with salt and pepper. Arrange the egg and breadcrumbs in separate shallow bowls.
  • Coat haloumi in flour, shaking off excess. Dip in egg, then in breadcrumbs, pressing to coat evenly.
  • In a large bowl, mix the rocket, onion, and olives together. Season with salt and pepper. In a small bowl, whisk vinegar, extra virgin olive oil, and oregano. Drizzle the dressing over the salad and toss everything together.
  • In a large non-stick frying pan over medium heat, sizzle haloumi in olive oil until both sides are crisp and golden, about 2 minutes each.
  • Arrange the haloumi and salad on individual plates, then garnish with lemon wedges before serving.

Similar Recipes