- 2 small vine-ripened tomatoes, chopped
- 1 Lebanese cucumber, chopped
- ½ red onion, sliced
- ¼ cup kalamata olives
- ½ cup mixed parsley and mint leaves
- 6 slices haloumi cheese
- lemon wedges, to serve
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place vinegar and oil in a bowl. Add tomatoes, cucumber, onion, olives and herbs, and toss.
Heat a little oil in a non-stick pan over medium heat. Add haloumi and cook for 1–2 minutes each side or until golden.
To serve, divide salad between 2 plates, top with haloumi slices and a wedge of lemon.