Fried Green Tomatoes with Halloumi

By jjadin

Haven't made yet.

Ingredients

• 18 oz halloumi cheese, cut into 1/2 inch thick slices
• 2 garlic cloves, crushed
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 3 tbsp ECOO
• 8 oz cherry tomatoes
• 8 oz teardrop tomatoes, halved
• 4 green tomatoes, cut into thick slices
• 1/2 cup buttermilk
• 1 cup polenta
• vegetable oil
• 2 handfuls arugula
• 2 tsp marjoram leaves, to serve

Details

Servings 4

Preparation

Step 1

Put the halloumi, garlic, lemon juice, vinegar, and olive oil in a bowl and marinate for at least 3 hours. Drain well, reserving the marinade.

Fry the halloumi in a nonstick skillet over medium heat until golden brown on both sides. Remove and set aside.

Add the cherry and teardrop tomatoes to the skillet and cook until the skins burst. Heat the reserved marinade and add to the cooked tomatoes.

Dip the tomato slices into the buttermilk, then coat in the polenta.

Heat the oil in a large nonstick skillet and panfry the coated tomato slices over medium heat until brown. Drain on paper towels. Serve the halloumi on a bed of arugula topped with tomatoes and drizzles with the reserved marinade. Sprinkle with marjoram leaves.