Entertaining is made easy, and delicious, with this golden starter thats cooked in five. Teamed with olives and red onions, the mild mustard flavour of baby rocket leaves makes a tasty base for crispy pan-fried haloumi.
- Cut the haloumi in half crossways, then cut each piece in half horizontally. Place flour on a plate and season with salt and pepper. Place the egg and breadcrumbs in separate shallow bowls.
- Dip the haloumi in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing firmly to coat.
- Place the rocket, onion and olives in a large bowl. Season with salt and pepper. Combine vinegar, extra virgin olive oil and oregano in a small bowl. Drizzle over the salad. Toss to combine.
- Heat olive oil in a large non-stick frying pan over medium heat. Add the haloumi and cook for 2 minutes each side or until crisp and golden.
- Divide the haloumi and salad among serving plates. Serve with lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set