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Lauren Murdoch

Pan-fried Haloumi with Vine Ripened Tomato and Green Olive Salsa


Ingredients

  • 2 packets (600g) haloumi, sliced into half centimetre thickness
  • 4 lovely ripe tomatoes
  • ½ c continental parley leaves
  • oil for pan frying haloumi
  • For the salsa (5 minutes prep time, can be done the day before )
  • 150g green olives, manzanilla or sicilian green (pitted and chopped)
  • ½ spanish onion, finely sliced
  • 2 t baby capers
  • Juice and zest of 1 lemon
  • 2t continental parsley leaves, chopped
  • 2t extra virgin olive oil
  • Combine all; check seasoning depending on the olives

Method

  1. Slice the tomatoes around ½ cm thick. Scatter some of the whole parsley leaves on a platter and arrange tomatoes on top. Season with a little salt and pepper and a little of the olive salsa. Heat a heavy pan, with some oil, and pan fry the haloumi slices until golden on both sides, 2-3 minutes. Arrange cheese over the tomato and finish with the rest of the salsa and parsley.
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What do you think?

 
  • Shaz Monaghan
    3 months ago

    I love halloumi on Butter lettuce salad with grilled sweet chilli prawns, semi dried toms, red onion, avocado & mango. Drizzle with balsamic dressing ! Delicious

  • Angelique10
    November 2009

    I've just started making my own halloumi with un-pasterised milk so wanting lots of delicious recipes to add the cheese into and this looks perfect to use with those homegrown tomatoes - full of flavour!

  • shazattack
    November 2009

    as a vego this recipe is superb yum yum yum i will serve it with my mixed greens, bocconcini and mango salad :)))))))

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