Pan-fried haloumi with tomato and basil salad and toasted olive bread

Detailed step-by-step description of how to cook the dish "Pan-fried haloumi with tomato and basil salad and toasted olive bread". Try it by all means

Recipe «Pan-fried haloumi with tomato and basil salad and toasted olive bread» presented in category Recipes / Vegetarian, 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: 375g haloumi, 250g punnet cherry or grape tomatoes, finely chopped, 1 Lebanese cucumber, finely chopped, 1/2 red onion, finely chopped, 1/2 cup shredded basil , 1/2 cup shredded flat-leaf parsley, 1 tbsp red wine vinegar, 1/4 cup extra virgin olive oil , 2 tbsp olive oil, 12 slices black olive baguette, lightly toasted.

Ingredients:

• 375g haloumi 
• 250g punnet cherry or grape tomatoes, finely chopped 
• 1 Lebanese cucumber, finely chopped 
• 1/2 red onion, finely chopped 
• 1/2 cup shredded basil 
• 1/2 cup shredded flat-leaf parsley 
• 1 tbsp red wine vinegar 
• 1/4 cup extra virgin olive oil 
• 2 tbsp olive oil 
• 12 slices black olive baguette, lightly toasted 

Instructions

1. Rinse haloumi under cold water. Pat dry with paper towel. Use a sharp knife to slice haloumi into 1cm-thick slices. Set aside.
2. Combine the tomato, cucumber, onion, basil and parsley in a medium bowl. Whisk the vinegar and extra virgin olive oil in a small jug. Season with salt and pepper. Pour dressing over the tomato mixture and gently toss to combine.
3. Heat the olive oil in a large heavy-based frying pan over medium-high heat. Add half the haloumi and cook for 40 seconds each side or until golden brown. Transfer to a plate. Repeat with remaining haloumi.
4. Spoon the tomato and basil salad between serving plates. Top with haloumi and serve with olive bread.