- 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
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
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.