- 2
- 25 mins
Ingredients
- 12 oz. fresh ripe tomatoes, a mix of colors & sizes
- Kosher salt & fresh ground pepper
- Olive oil
- Vinegar
- 1/2 c. thinly sliced fresh mint leaves
- 1/2 flour
- 1/2 tsp dried oregano
- 1/4 tsp ground red pepper
- 1/4 tsp dried mustard
- 1 egg
- 1/3 c. water
- 8 oz Halloumi cheese, cut into 3/4" cubes
- Flatbread
Preparation
Step 1
Slice tomatoes for the salad. No need for uniformity. Heap in a serving bowl. Sprinkle tomatoes very lightly with salt (halloumi tends to be salty) and generously with pepper. Drizzle on a little oil & vinegar. Toss. Sprinkle on mint and toss again. Whisk together flour, oregano, red pepper and mustard. Separately whisk together egg and water, then whisk into flour mix. Drop in halloumi and toss to coat.
Slick a large skillet with olive oil, about 1/4" deep. Heat skillet over medium. Pull cheese cubes out of batter and place in the hot skillet. Fry, turning once or twice, until soft inside and golden brown outside, about 5 minutes total. Drain on paper towels. Grind on some pepper. Toss halloumi into salad, scoop onto places and enjoy wit flatbread.