Serve this delicious starter by South Cape Fine Foods on toasted bread.


  • 1 lebanese cucumber, finely diced

  • ¼ cup coriander leaves

  • 2 tablespoons sweet chilli sauce

  • 2 teaspoons lime or lemon juice

  • sea salt and freshly ground black pepper, to taste

  • 180g South Cape Haloumi, drained

  • 350g Turkish bread, sliced


  • 1.

    Combine cucumber, coriander, sweet chilli sauce and lime juice together and season to taste.

  • 2.

    Toast bread slices until golden.

  • 3.

    Cut South Cape Haloumi into slices 0.5cm thick. Just prior to serving, heat an oiled pan and panfry Haloumi for 1-2 minutes until golden on both sides.

  • 4.

    Serve immediately on toasted bread topped with Cucumber Salsa and drizzled with sweet chilli sauce.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 245kj
  • Fat Total 8g
  • Saturated Fat 5g
  • Protein 11g
  • Carbohydrate 32g
  • Sugar 5g
  • Sodium 574mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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• Try this on the barbeque – cook the toast on the grill and the Haloumi on the flat plate of the barbeque.

• It is important that the Haloumi is served hot, otherwise it will become rubbery.

• For a delicious salad, combine rocket with cucumber salsa ingredients, top with pan fried Haloumi and dress with light olive oil and extra lime juice.

This recipe is brought to you by South Cape Fine Foods.

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