Ingredients

Method

• 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

Ingredients

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.