Name: Pan-fried haloumi with tomato and basil salad and toasted olive bread
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 375g haloumi; 250g punnet cherry tomatoes or grape tomatoes, finely chopped; 1 Lebanese cucumber, finely chopped; 1/2 red onion, finely chopped; 125.00 ml shredded basil; 125.00 ml shredded flat-leaf parsley; 20.00 ml red wine vinegar; 60ml olive oil; 36.40 gm olive oil; 12 slices black olive baguette, lightly toasted

Pan-fried haloumi with tomato and basil salad and toasted olive bread

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Ingredients:

375g haloumi
250g punnet cherry tomatoes or grape tomatoes, finely chopped
1 Lebanese cucumber, finely chopped
1/2 red onion, finely chopped
125.00 ml shredded basil
125.00 ml shredded flat-leaf parsley
20.00 ml red wine vinegar
60ml olive oil
12 slices black olive baguette, lightly toasted

Instructions:

Rinse the haloumi under cold water, then pat it dry with a paper towel. Slice the haloumi into 1cm-thick slices using a sharp knife. Set aside.
In a medium bowl, mix the tomato, cucumber, onion, basil, and parsley. In a small jug, whisk together the vinegar and extra virgin olive oil. Season with salt and pepper. Drizzle the dressing over the tomato mixture and toss gently to combine.
In a large heavy-based frying pan over medium-high heat, heat the olive oil until shimmering. Cook half of the haloumi for 40 seconds on each side until it turns a beautiful golden brown. Transfer to a plate and repeat with the remaining haloumi.
Divide the tomato and basil salad among the plates, then layer with haloumi cheese. Serve with a side of delicious olive bread.

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