Mixed tomato salad with crumbed haloumi

Dont even try to resist this dish of crispy fried haloumi – its heavenly with a squeeze of lemon.

Recipe «Mixed tomato salad with crumbed haloumi» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 75g plain flour, 70g panko breadcrumbs, 1 egg, 250g haloumi, cut into 8 slices, Vegetable oil, to shallow-fry , 4 truss tomatoes, thickly sliced, 500g mixed baby tomatoes, 1 cup fresh basil leaves, shredded , 60ml extra virgin olive oil.

Ingredients:

• 75g plain flour 
• 70g panko breadcrumbs 
• 1 egg 
• 250g haloumi, cut into 8 slices 
• Vegetable oil, to shallow-fry 
• 4 truss tomatoes, thickly sliced 
• 500g mixed baby tomatoes 
• 1 cup fresh basil leaves, shredded 
• 60ml extra virgin olive oil 

Instructions

1. 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.
2. 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.
3. Arrange the combined tomato and haloumi on a large platter. Top with the basil. Drizzle over the olive oil and season.