• 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


  • 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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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 :)))))))