I am a recent convert to haloumi - previously I found the rubbery, squeaky texture of this cheese offputting. But watching somebody scoop thick slabs of fried golden-brown cheese onto warm bread convinced me I should at least try it. A mixture of goats' and sheeps' milk, haloumi has a layered texture that is perfect for grilling and frying, and its high melting point means it retains its shape and loses none of its salty flavour.
|120 ml||Olive oil|
|300 g||Cherry tomatoes|
|1 to taste||Salt and freshly ground black pepper|
|200 g||Haloumi cheese (Main)|
|2 Tbsp||Almonds, sliced (Main)|
|200 g||Green lentils, French (Main)|
|3 Tbsp||Extra virgin olive oil|
|1 handful||Flat leaf (Italian) parsley|
|1 Tbsp||Aged balsamic vinegar|
|1 to taste||Salt|
- Preheat the oven to 160C. Toss the tomatoes in a bowl with some of the olive oil and season with salt and pepper.
- Place in a shallow roasting dish and roast for 30 minutes until the tomatoes begin to burst.
- Remove from the oven and set aside. Slice the haloumi thickly and dust each piece in flour.
- Heat the remaining oil in a large frying pan and cook the haloumi for 2-3 minutes each side, until golden brown.
- Drain on absorbent kitchen paper. Return the pan to the heat and quickly brown the almonds.
- To make the salad, rinse the lentils under cold running water, then place in a saucepan of water. Boil for about 15 minutes - until just tender.
- Drain and place in a bowl. Coarsely chop the parsley leaves and stir into the lentils. Add the oil and vinegar, toss together and season with salt. Set aside.
- Spoon the lentil salad onto serving plates with the tomatoes.
- Top with the haloumi, scatter the almonds over the top and spoon any remaining dressing around the plate.