Greek Salad with Pan-Fried Haloumi
Serves 4
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.
from:
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
Recipes
This page created August 2005
