Thursday, July 6, 2017

Haloumi and Tomato Salad!

Haloumi and Tomato Salad

  • 250g of halloumi, sliced thickly
  • 250g cherry/teardrop tomatoes - red and yellow
  • 1 large brown onion, sliced
  • 2 cloves garlic, crushed
  • 200g baby spinach leaves
  • ¼ cup finely chopped fresh parsley - from school garden
  • ¼ cup (60mls) lemon juice
  • 2 tablespoons olive oil


1.       Heat half the oil in an electric fry pan; cook onion and garlic, until onion is brown.

2.       Add tomatoes; cook, stirring until just soft. Place in a bowl and cover to keep warm.

3.       Heat remaining oil in fry pan; cook cheese, in batches until browned on both sides.

4.       Drain on absorbent paper

5.       Gently toss cheese and tomato mixture in bowl with parsley, spinach, lemon juice

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