2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
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.
Bills Open Kitchen
by Bill Granger
$24.95; $34.95 (CAN); Paperback, 192 pages
Recipe reprinted by permission.
This page created August 2005
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