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Pan-fried halloumi and honeyed tomato salad

By Hannah Lewry
Full StarFull StarFull StarFull Star
4
Easy
30 minutes
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.