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    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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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Pan-fried Haloumi with Vine Ripened Tomato and Green Olive Salsa.


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Posted by SM9Report
I love halloumi on Butter lettuce salad with grilled sweet chilli prawns, semi dried toms, red onion, avocado & mango. Drizzle with balsamic dressing ! Delicious
Posted by shazattackReport
as a vego this recipe is superb yum yum yum i will serve it with my mixed greens, bocconcini and mango salad :)))))))