Crumbed haloumi and rocket salad

crumbed-haloumi-rocket-salad
  • Serving: 4
  • Prep time: 30 m
  • Cook time: 5 m
  • Ready in: 35 m
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Entertaining is made easy, and delicious, with this golden starter that’s 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.

Credit by: KingOfChef

Ingredients

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Nutrients

2818 kj ENERGY
55g FAT TOTAL
17g SATURATED FAT
2g FIBRE
27g PROTEIN
156mg CHOLESTEROL
3032.49mg SODIUM
3g CARBS (SUGAR)
19g CARBS (TOTAL)

Step by step method

  • Step 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.

  • Step 2

    Dip the haloumi in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing firmly to coat.

  • Step 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.

  • Step 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.

  • Step 5

    Divide the haloumi and salad among serving plates. Serve with lemon wedges.

Tips & variations

  • If your frying pan isn't big enough to fit all of the haloumi, cook it in batches. Variation: Crumbed haloumi burger: Omit olives. Fill 4 Turkish bread rolls, split, toasted, with haloumi, salad, bought chargrilled capsicum and bought chargrilled eggplant. Top with bought tzatziki to serve.

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