Bills Greek Salad With Pan-Fried Halloumi |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from Bills Open Kitchen by Bill Granger Ingredients:
2 tablespoons extra virgin olive oil |
2 tablespoons lemon juice |
sea salt |
fresh ground black pepper |
4 ripe tomatoes, halved and cut into thirds |
2 short lebanese cucumbers, quartered lengthways and cut into chunks |
1 red onion, finely sliced |
20 g mint leaves |
20 g flat leaf parsley (italian) |
95 g kalamata olives or 95 g other black olives |
1 tablespoon olive oil |
250 g halloumi cheese, cut lengthways into 1 cm (1/2 inch) |
Directions:
1. Place the extra virgin olive oil and lemon juice in a bowl and mix to combine. Season with salt and pepper. Add the tomato, cucumber, onion, mint, parsley and olives. Toss until the salad is evenly coated with the dressing.
2. Place a large frying pan over a medium to high heat and add the olive oil. Cook the haloumi slices for 1 minute on each side, or until golden. Remove and place on paper towels to drain. Divide the salad among four serving plates and top with the haloumi slices.
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