CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Greek |
Gourmet, Green, The |
1 |
Servings |
INGREDIENTS
4 |
|
Ripe plum tomatoes |
1 |
|
Red onion |
1 |
|
Cucumber |
20 |
|
Black olives, pitted |
1 |
|
Flat parsley |
100 |
g |
Haloumi cheese, thinly |
|
|
sliced |
|
|
Basil, finely chopped |
|
|
Coriander, finely chopped |
|
|
Chervil |
|
|
Chives |
200 |
|
Olive oil |
2 |
|
Lemons, juice of |
1 |
T |
White wine vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
Cut the tomatoes very coarsely into large dice. Slice the red onion
finely and leave to soak in the white wine vinegar. Peel and chop the
cucumber the same size as the tomatoes. Mix all these together in a
bowl with the onions and some flat parsley. Dress with some olive oil
and salt and pepper. In a hot non-stick pan, fry the Haloumi cheese
with no oil. It will brown very quickly. Remove and season with salt
and pepper and sprinkle with lemon juice. Place on top of the salad
and drizzle herb oil around the plate. Now add some lemon juice to the
herb oil that you have put around the salad. If you add the lemon
juice before this it will turn the herbs brown. DISCLAIMER(c)
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