Greek Salad with Pan-Fried Haloumi

Serves 4

Greek Salad  

2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
sea salt
freshly ground black pepper
4 ripe tomatoes, halved and cut into thirds
2 Lebanese (short) cucumbers, quartered lengthways and cut into chunks
1 red onion, finely sliced
20 g (1 cup) mint leaves
20 g (1 cup) flat-leaf (Italian) parsley leaves
95 g (1/2 cup) Kalamata, or other black olives
1 tablespoon olive oil
250 g (9 oz) haloumi cheese, cut lengthways into 1 cm (1/2 inch) slices

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.

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.


Buy the Book!


Bills Open Kitchen
by Bill Granger
Morrow Cookbooks
$24.95; $34.95 (CAN); Paperback, 192 pages
ISBN: 0060740485
Recipe reprinted by permission.


Bills Open Kitchen



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