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Pan-fried halloumi and honeyed tomato salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 5 minutes

Ingredients

250 g halloumi
Flour, for dusting
2 T canola oil
4 ripe salad tomatoes, thinly sliced
100 g ripe cherry tomatoes, thinly sliced
Radish sprouts, for serving
Fresh basil, for serving
Olive oil, for drizzling
Honey, for drizzling

Method

Slice the halloumi into three or four slabs and dust in flour.

Heat the canola oil in a non-stick pan over a medium to low heat and, when hot, add the halloumi, a couple of slabs at a time. Fry for 30 seconds to 1 minute on each side, or until golden brown. Remove from the pan and drain on kitchen paper.

Arrange the halloumi on a large plate, top with the sliced tomatoes, sprinkle over the radish sprouts and basil leaves.

Drizzle with olive oil and honey and serve immediately.