Entertaining has never been easier with this delicious crumbed haloumi and dressed salad. Ready in 10 mins and looks a treat too!
Ingredients:
1 Packet Haloumi
2 Tablespoons Plain Flour
1 Large Egg, lightly whisked
1 Cup Breadcrumbs (I just blitzed up day old bread)
80g Salad Leaves
1/4 Red Onion, sliced thinly
1/3 Cup Kalamata Olives, quartered
1 Tablespoon Red Wine Vinegar
1 Tablespoon Olive Oil
Oregano Leaves (this is to scatter over after)
Method:
Cut the haloumi into 1cm strips. Place flour on a plate and season with salt and pepper. Place egg and breadcrumbs in separate shallow bowls. Dip the haloumi in the flour and shake off excess. Dip in egg, then in breadcrumbs, pressing firmly to coat well.
Place the salad leaves, onion and olives into a large bowl. Combine vinegar and oil together in a small bowl. Drizzle over salad and toss to coat.
Heat a tiny bit of olive oil in a large non stick frying pan. Add the haloumi and cook for 2 mins each side until the crumbs just start to get crispy and golden. Divide the haloumi along with the salad onto plates. Serve with a scatter of fresh oregano and a drizzle of olive oil.
1 Packet Haloumi
2 Tablespoons Plain Flour
1 Large Egg, lightly whisked
1 Cup Breadcrumbs (I just blitzed up day old bread)
80g Salad Leaves
1/4 Red Onion, sliced thinly
1/3 Cup Kalamata Olives, quartered
1 Tablespoon Red Wine Vinegar
1 Tablespoon Olive Oil
Oregano Leaves (this is to scatter over after)
Method:
Cut the haloumi into 1cm strips. Place flour on a plate and season with salt and pepper. Place egg and breadcrumbs in separate shallow bowls. Dip the haloumi in the flour and shake off excess. Dip in egg, then in breadcrumbs, pressing firmly to coat well.
Place the salad leaves, onion and olives into a large bowl. Combine vinegar and oil together in a small bowl. Drizzle over salad and toss to coat.
Heat a tiny bit of olive oil in a large non stick frying pan. Add the haloumi and cook for 2 mins each side until the crumbs just start to get crispy and golden. Divide the haloumi along with the salad onto plates. Serve with a scatter of fresh oregano and a drizzle of olive oil.
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