Fried haloumi cheese with greek salad, herb vinaigrette

Ingredients

Quantity		Ingredient
4		Ripe plum tomatoes
1		Red onion
1		Cucumber
20		Black olives; pitted
1	bunch	Flat parsley
100	grams	Haloumi cheese; thinly sliced
		Basil; finely chopped
		Coriander; finely chopped
		Chervil
		Chives
200	millilitres	Olive oil
2		Lemons; juice of
1	tablespoon	White wine vinegar
		Salt and pepper

Directions

Cut the tomatoes very coarsely into large dice. Slice the red onion finely and leave to soak in the white wine vinegar. Peel and chop the cucumber the same size as the tomatoes. Mix all these together in a bowl with the onions and some flat parsley. Dress with some olive oil and salt and pepper.

In a hot non-stick pan, fry the Haloumi cheese with no oil. It will brown very quickly. Remove and season with salt and pepper and sprinkle with lemon juice. Place on top of the salad and drizzle herb oil around the plate. Now add some lemon juice to the herb oil that you have put around the salad. If you add the lemon juice before this it will turn the herbs brown.

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Carlton Food Network

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