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Mixed tomato salad with crumbed haloumi
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Irresistibly crispy haloumi, divine with fresh lemon.
Ingredients:
  • 75g (1/2 cup) plain flour
  • 70g (1 1/2 cups) panko breadcrumbs
  • 250g haloumi, cut into 8 slices
  • Vegetable oil, to shallow-fry
  • 4 truss tomatoes, thickly sliced
  • 500g mixed baby tomatoes
  • 250.00 ml fresh basil leaves, shredded
  • 60ml (1/4 cup) extra virgin olive oil
Instructions:
  • Set up a breading station: place flour on one plate and breadcrumbs on another. Lightly whisk the egg in a shallow bowl. Coat the haloumi in flour, then egg, then breadcrumbs, making sure to press the coating on. Transfer the coated haloumi to a plate.
  • Pour vegetable oil into a large frying pan until it reaches 1cm up the side of the pan. Heat over medium-high heat. Cook haloumi in two batches for 1 minute on each side until golden and crisp. Transfer to a plate lined with paper towel.
  • Assemble the mixture of tomato and haloumi on a large platter. Scatter the basil on top. Finish with a generous drizzle of olive oil and season to taste.

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