0:10

To Prep

0:06

To Cook

7

INGREDIENTS

EASY

DIFFICULTY

5

AVG RATING

(2 Members)

Haloumi with balsamic tomatoes
  • Ingredients
    • Method
    • Notes
    1. Step 1

      Place the tomatoes in a medium bowl. Combine the balsamic vinegar and 60mls (1/4 cup) of the olive oil in a small bowl. Season with salt and pepper and whisk to combine. Add to the tomatoes with the basil and toss gently to combine. Set aside.

    2. Step 2

      Lightly dust the haloumi with the flour and shake off any excess. Heat the remaining olive oil in a large frying pan over medium heat. Add the haloumi and cook for 3-4 minutes on each side or until golden and the haloumi starts to melt around the edges.

    3. Step 3

      Place a piece of haloumi on each serving plate. Top with the tomato mixture and drizzle any juices over. Sprinkle with extra black pepper and serve immediately.

    Leftovers: Drizzle the balsamic vinegar over roast pumpkin or use in salad dressings

  • Method
  • Notes
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