Pan Fried Halloumi With Fattoush Salad - Breville Anthony Worrall Thompson VFP014 Manual

pan fried halloumi with fattoush salad

ingredients
1 large pitta bread,
halved horizontally, then
cut into wedges
 tbsp extra virgin olive oil
1 clove garlic
Half a cucumber, peeled,
seeded and cut into 0.5cm (1¼in) half
moons
 good tomatoes, seeded and roughly
cut
1 red onion, halved then
thinly sliced
Half a bunch of flat-leaf
parsley, leaves only
½ tsp sweet paprika
60ml (fl oz) lemon juice
Salt and ground black pepper
5g (8oz) halloumi cheese, cut into 8
slices
½ tsp ground cumin
serves 
0
method
1. Preheat the oven to 10°C/0°F/Gas .
. Place the pitta wedges on a flat oven tray
and cook until crisp – about 8 minutes.
Drizzle with a little olive oil and rub
gently with the garlic.
. Slice the cucumber and onion using the
slicing disk.
. Toss together the cucumber, tomatoes,
red onion, parsley and paprika. Combine
two tablespoons of the oil with the
lemon juice, salt and pepper, then crush
the garlic and add it to the dressing.
5. Heat a frying pan with the remaining oil,
then sprinkle the cheese with cumin and
fry the slices until golden on both sides
– about 6 minutes.
6. Toss the salad with the crisp pitta and the
dressing. Place on four plates and top
each with the two slicces of halloumi.