Dont even try to resist this dish of crispy fried haloumi – its heavenly with a squeeze of lemon.
- Place the flour and breadcrumbs on separate plates. Lightly whisk the egg in a shallow bowl. Dip the haloumi in flour and shake off any excess. Dip in the egg, then in the breadcrumbs, pressing to coat. Transfer to a plate.
- Add vegetable oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook haloumi, in 2 batches, for 1 minute each side or until golden and crisp. Transfer to a plate lined with paper towel.
- Arrange the combined tomato and haloumi on a large platter. Top with the basil. Drizzle over the olive oil and season.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set