When you’re after a dish that’s simple yet packed with texture and flavour, this warm halloumi salad has it all. It combines the creamy, salty goodness of golden-fried halloumi with a satisfying crunch from garlic-infused crumbs.
Ingredients
- 3tbsp olive oil
- 1 garlic clove, bashed
- 1 sprig rosemary, lightly bashed
- 75g fresh white breadcrumbs
- 2tbsp plain flour
- 1tsp smoked paprika
- Pinch cayenne pepper
- 2 x 225g packs halloumi, cut into
- 1cm-wide batons
- Sunflower oil, for shallow-frying
- 100g pitted black olives
- 50g rocket leaves
- For the dressing:
- 2tbsp extra virgin olive oil
- 2tbsp lemon juice
- 2tbsp clear honey, warmed
Instructions
- Gently heat the oil, garlic and rosemary in a frying pan for 2-3 mins until the garlic is lightly golden. Remove the garlic and rosemary. Increase the heat, add the breadcrumbs and fry, stirring over a medium heat for 4-5 mins, until the crumbs are golden. Set aside to cool.
- Mix together the flour, paprika and cayenne pepper on a plate. Add the halloumi batons and toss to coat in the flour mixture.
- Whisk together all the dressing ingredients and season to taste. Set aside.
- Heat 1cm sunflower oil in a deep frying pan. Add the halloumi and fry, in batches, for 1-2 mins, until evenly browned. Remove with a slotted spoon and drain on kitchen paper. Keep warm while cooking the remaining halloumi.
- Divide the halloumi between bowls and add the olives, breadcrumbs and rocket leaves. Drizzle over the dressing and serve.Warm halloumi salad with crunchy garlic crumbs
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Rosemary and garlic lamb chops with lemony green beans
Featured Image: W&H
