Crumbed haloumi and rocket salad

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.

Recipe «Crumbed haloumi and rocket salad» 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: 2 x 180g pkts haloumi, 2 tbsp plain flour, 2 eggs, lightly whisked, 70g fresh breadcrumbs, 80g baby rocket leaves , 1/2 red onion, thinly sliced, 65g kalamata olives, 1 tbsp red wine vinegar , 1 tbsp extra virgin olive oil, Large pinch of dried oregano, 125ml olive oil, Lemon wedges, to serve.

Ingredients:

• 2 x 180g pkts haloumi 
• 2 tbsp plain flour 
• 2 eggs, lightly whisked 
• 70g fresh breadcrumbs 
• 80g baby rocket leaves 
• 1/2 red onion, thinly sliced 
• 65g kalamata olives 
• 1 tbsp red wine vinegar 
• 1 tbsp extra virgin olive oil 
• Large pinch of dried oregano 
• 125ml olive oil 
• Lemon wedges, to serve 

Instructions

1. 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.
2. Dip the haloumi in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing firmly to coat.
3. 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.
4. 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.
5. Divide the haloumi and salad among serving plates. Serve with lemon wedges.