- 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
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.