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Halloumi Saganaki and Cherry Tomato Salad | Charalambides Christis

Giorgos Erotokritou
Suitable for vegetarians
July 9, 2021

Halloumi Saganaki and Cherry Tomato salad

Prep Time
8
mins
Cook Time
4
mins
Serves
2

Ingredients

For the saganaki

  • Pissourkotiko Traditional Sheep Halloumi 300 gr
  • 100 gr Flour
  • 200 ml Water
  • 250 gr Olive Oil (for frying)

 

For the salad

  • 25 Cherry Tomatoes (cut in half)
  • 1 Cucumber (cut into slices )
  • ½ onion (finely chopped)
  • ½ bunch of coriander (finely chopped)
  • 2 tablespoons of Olive oil
  • 1 tablespoon Honey
  • 1 teaspoon of fresh oregano (oregano leaves)
  • ½ freshly squeezed lemon juice
  • Salt & Pepper

Instructions

For the saganaki

  1. Cut the halloumi in half and set it aside.
  2. Heat the olive oil in a non-stick deep-frying pan.
  3. Put the flour in one bowl and the water in another bowl.
  4. Take the halloumi slices and put them in the bowl with the flour and then dip them in the bowl with the water. Dip them once more in the flour and the water and finally dip them again in the flour.
  5. Immediately fry them in hot olive oil for 3-4 minutes on each side until golden brown. When they are ready, set them aside.

For the salad

  1. First, put the cherry tomatoes, cucumber, onion and coriander on a plate or a serving dish.
  2. Then, put all the other ingredients in a bowl and mix well in order to make the dressing for the salad.
  3. Finally, place the halloumi saganaki on top of the salad and pour the dressing over the salad.
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