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Beef knuckle stew

1 hour 20 minutes

Fried green tomato and halloumi tapas

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

32 g flour
2 T chopped fresh mint
2 T grated Parmesan
2 Spanish green tomatoes, sliced into wedges
1 egg, lightly whipped
2 T extra virgin olive oil
100 g halloumi cheese
freshly ground black pepper

Method

Combine the flour, mint and Parmesan.

Dry the tomato wedges using an absorbent cloth. Dip them into the egg, then into the flour mixture, then into the egg again.

In a Teflon-coated pan, heat 15ml (1T) olive oil then carefully fry the tomato wedges until golden brown.

Repeat the process with the halloumi cheese.

To serve, season with pepper then drizzle with lemon juice.
Per serving: 1949.5kJ, 18.8g protein, 33.7g fat, 22.7g carbs

TASTE’s take:

It’s been said that a world without tomatoes is like a string quartet without violins. Indeed, today’s exotic new varietals lend a melodious note to everything from salads to soups. But if you can't find Spanish green tomatoes, any green tomatoes will do.

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Fried green tomato and halloumi tapas

Fried green tomato and halloumi tapas

Ingredients

Method