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Lauren Murdoch

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

Recipe by Lauren Murdoch from Chefs Christmas 2009

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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Comments

  • shazattack
    shazattack 8 months ago

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

    Reply to this comment Report abuse
  • Angelique10
    Angelique10 8 months ago

    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!

    Reply to this comment Report abuse
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