Pan-Fried Halloumi and Honeyed Tomato Salad
30 minutes


250 g Halloumi cheese
1 tsp Flour
2 T Canola oil
100 g Cherry tomatoes, thinly sliced
1/8 cup Radish sprouts
4-6 leaves Fresh basil
2 tsp Extra virgin olive oil
2 tsp Honey
Halloumi is a semi-hard, unripened brined cheese made from a mixture of goat's and sheep's milk. When pan-fried, it turns a wonderful golden brown. The hint of the sweet honey layered on top of the salty cheese and topped with fresh tomatoes is a treat for yout taste buds.


  1. Slice the halloumi into three or four slabs and dust in flour..
  2. Heat the canola oil in a non-stick pan over a medium to low heat and, when hot, add the halloumi, a couple of slabs at a time. Fry for 30 seconds to 1 minute on each side, or until golden brown. Remove from the pan and drain on kitchen paper.
  3. Arrange the halloumi on a large plate, top with the sliced tomatoes, sprinkle over the radish sprouts and basil leaves.
  4. Drizzle with olive oil and honey and serve immediately.