Made 1/2 the recipe for 3 of us with Steak & Chips but Rob and Richard not impressed
Prep time 10 - 15 minutes; Cook time 4-5 minutes; Servings 4
● * 1 small red onion, very finely sliced
● * 150g cucumber, cut into chunks
● * 200g cherry tomatoes, halved
● * 50g flour
● * Large pinch of smoked paprika
● * 250g halloumi cheese, cut into 8 slices
● * 2 tbsp rapeseed or olive oil
● * Sea salt and freshly ground black pepper
For the dressing:
● * 1 tsp honey
● * Juice of ½ lemon
● * 1 small garlic clove, crushed
● * Pinch of dried chilli flakes
● * Pinch of sea salt
● * 3 tbsp rapeseed or olive oil
1. First, make the dressing. Stir together the honey, lemon juice, garlic, chilli flakes and salt until well combined, then whisk in the oil. In a large bowl, toss together the onion, cucumber, tomatoes, olives, mint and parsley.
2. In a small bowl, whisk together the flour, paprika and some salt and pepper. Moisten the halloumi slices slightly with water, if necessary, then press them into the seasoned flour and shake off any excess.
3. Heat the oil in a large frying pan and fry the halloumi slices over a medium heat for about 2 minutes on each side, until golden and slightly soft inside.
4. Toss the salad vegetables with the dressing, turning them over with your hands to make sure everything is lightly coated. Divide the salad between 4 plates, put 2 pieces of the hot halloumi on each one and serve immediately
Recipe from RiverCottage
