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Haloumi with Santorini salad

Name: Haloumi with Santorini salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 8
Ingredients: 250g haloumi cheese*, cut into 2cm cubes; 1 tablespoon plain flour; 1/2 teaspoon paprika; 140ml olive oil; Juice of 1/2 lemon, plus extra to squeeze; 1 small red onion, thinly sliced; 1 telegraph cucumber, seeds removed, cut into 2cm chunks; 1 punnet cherry tomatoes, halved; 1 each green, yellow and red capsicum, seeds removed, cut into 2cm chunks; 1 tablespoon chopped fresh oregano; 12 kalamata olives

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15m

02m

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Ingredients (11)

250g haloumi cheese*, cut into 2cm cubes
1 tablespoon plain flour
1/2 teaspoon paprika
140ml olive oil
Juice of 1/2 lemon, plus extra to squeeze
1 small red onion, thinly sliced
1 telegraph cucumber, seeds removed, cut into 2cm chunks
1 punnet cherry tomatoes, halved
1 each green, yellow and red capsicum, seeds removed, cut into 2cm chunks
1 tablespoon chopped fresh oregano
12 kalamata olives

Method

1.

Pat the haloumi dry with paper towel.
2.

Mix the flour and paprika, dust cheese in mixture and set aside.
3.

Combine 4 tablespoons (80ml) oil with juice, season and set aside. In a large bowl, toss together a salad with remaining produce.
4.

Heat remaining oil over high heat in a non-stick frypan.
5.

Cook haloumi for 2-3 minutes until golden, then toss while still warm with salad and dressing.
6.

Serve at once, with extra lemon if desired.