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Serves: 4 Prep time: 15 minutes Cooking time: 5 minutes


Dressing Ingredients: • 1 tsp honey • juice of ½ lemon • 1 small clove of garlic, crushed • ¼ tsp chilli flakes, more or less for desired spiciness • salt, to taste • 3 tbl rapeseed or olive oil


Salad Ingredients: • 1 red onion, thinly sliced • 1 small cucumber, cubed • 200 g cherry tomatoes, halved • 50 g green olives, halved • 50 g flour


• ¼ tsp smoked paprika 69 | ukhandmade | Spring 2012


• salt and pepper • 250 g halloumi cheese, cut into 8 even slices • 2 tbl oil • very large handful of mint, roughly chopped • very large handful of coriander/ cilantro, roughly chopped


Method: 1. First, get the dressing ready in the salad bowl. Stir the honey, lemon juice, garlic, chili flakes, and salt until evenly mixed. Whisk in the oil and then toss with the onion, cucumber, tomatoes, and olives. Set aside.


2. Mix the flour, paprika, and seasonings together in a small bowl. Press both sides of the halloumi


slices into the flour mixture and gently shake off any excess. (The cheese can be moistened with water if necessary to make the flour stick.)


3. Heat the oil in a large frying or griddle pan over medium heat. Fry the halloumi slices for 2 minutes on each side, until golden on the outside and gooey in the center.


4. Toss the herbs with the dressed vegetables until everything is incorporated


evenly. Divide the


salad between four chilled plates, topping each with two slices of the fried halloumi. Serve immediately.


For more information visit: www.flexyourfood.com


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