Soups and Starters Recipes - Griddled Haloumi Cheese with Beefsteak Tomateos Recipe

  
 

Soups and Starters Recipes - Griddled Haloumi Cheese with Beefsteak Tomatoes Recipe

Ingredients

Serve 4

  • 2 packets of haloumi cheese

  • 1 bag of mixed salad leaves

  • 2 tablespoons olive oil

  • 4 tablespoons lemon juice

  • 1 bunch of marjoram, chopped

  • 4 beefsteak tomatoes, skinned, cored and cut into wedges

  • 75 g/3 oz pitted olives (optional)

  • sea salt and pepper

Method:

  1. Heat a griddle pan or nonstick frying pan. Cut the haloumi into 16 slices and place on the griddle to cook for 3-4 minutes on each side.

  2. Arrange the salad leaves on 4 serving plates. Mix together the olive oil, lemon juice and marjoram, and season to taste with salt and pepper.

  3. Arrange the haloumi and tomato wedges alternately on the salad leaves. Add the olives, if using, and spoon over the dressing.

  4. Serve immediately, while the cheese is still warm.

Note: Haloumi is a sheep's milk cheese with a firm texture similar to feta, which griddles very successfully.