Fried haloumi cheese with greek salad, herb vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ripe plum tomatoes | |
| 1 | Red onion | |
| 1 | Cucumber | |
| 20 | Black olives; pitted | |
| 1 | bunch | Flat parsley |
| 100 | grams | Haloumi cheese; thinly sliced |
| Basil; finely chopped | ||
| Coriander; finely chopped | ||
| Chervil | ||
| Chives | ||
| 200 | millilitres | Olive oil |
| 2 | Lemons; juice of | |
| 1 | tablespoon | White wine vinegar |
| Salt and pepper | ||
Directions
Cut the tomatoes very coarsely into large dice. Slice the red onion finely and leave to soak in the white wine vinegar. Peel and chop the cucumber the same size as the tomatoes. Mix all these together in a bowl with the onions and some flat parsley. Dress with some olive oil and salt and pepper.
In a hot non-stick pan, fry the Haloumi cheese with no oil. It will brown very quickly. Remove and season with salt and pepper and sprinkle with lemon juice. Place on top of the salad and drizzle herb oil around the plate. Now add some lemon juice to the herb oil that you have put around the salad. If you add the lemon juice before this it will turn the herbs brown.
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Carlton Food Network
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