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