Greek Salad with Pan-Fried Haloumi Recipe
TIME/SERVINGS
Makes: 4 servings
From: Bills Open Kitchen , by Bill Granger
Squeezing lemon over haloumi really brings out the flavor.
INGREDIENTS
* 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
* 1 cup mint leaves
* 1 cup flat-leaf (Italian) parsley leaves
* 1/2 cup Kalamata, or other black olives
* 1 tablespoon olive oil
* 9 oz haloumi cheese, cut lengthways into 1/2-inch slices
INSTRUCTIONS
1. Place the extra virgin olive oil and lemon juice in a bowl and mix to combine. I added some vino cotto to take the sour edge off the dressing. 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.