- For the halloumi:
- 300 g halloumi
- 150 g flour
- 2 T Woolworths garam masala blend
- 1 free-range egg, beaten
- 4 T canola oil
- 1 lemon, juiced
- For the salsa:
- 1 green chilli, sliced
- 10 g fresh coriander, chopped
- 1 small onion, chopped
- 1 t ground cumin
- 200 g Woolworths exotic tomatoes, halved
- Sea salt and freshly ground black pepper, to taste
Thinly slice the halloumi lengthways, then coat in a mixture of flour and masala. 2 Dip the halloumi into the egg, then back into the flour mixture.
Heat the oil in a pan and fry the halloumi in batches until golden.
Drizzle with the lemon juice and serve with the salsa.
To make the salsa, mix the chilli, coriander, onion and cumin. Add the tomatoes and season to taste.
Cook's note: “Garam” means warm or hot and the garam masala spice blend, which varies regionally on the Indian subcontinent, usually contains warming, comforting spices like cinnamon and cumin.