1 block haloumi, cut into cubes
2 tbsp extra virgin olive oil, for frying
½ red onion, cut into thick slices
1 thick slice of stale bread, cut into cubes
½ lemon, cut into wedges
For the Greek Salad:
1 punnet qukes (baby cucumbers), cut into rounds
1 punnet baby kumatoes (cherry tomatoes), halved
½ red capsicum, diced
¼ cup Kalamata olives, pitted
1 block feta cheese, crumbled
1 lemon, juiced
1 bunch parsley
1 bunch fresh oregano, finely chopped
Extra virgin olive oil
Salt & pepper
Add all the ingredients for the Greek salad together. Wait to dress the salad until the cheese is ready.
In a small skillet, heat the olive oil on medium-high heat. You want enough oil that the bottom of the skillet is well coated.
Once the oil is hot, add the cheese, red onion and bread. Fry for a few minutes on each side until it’s golden brown. It may stick a little, so use a metal spatula to loosen it and then flip it.
Serve immediately with lemon juice squeezed over the cheese. If you wish, you can drain some of the oil prior to adding the lemon juice.