I love haloumi and this is a great little dish to whip up if you don’t feel like a big dinner. I made this recipe up myself but then found (more or less) the same recipe online at Cuisine. You can cook the tomatoes in winter or serve it cold as a salad in summer.
You need for 4 fashionista, 10 models or 35 Vicky Beckhams
2 x 250g pieces of haloumi cheese
½ small red onion, thinly sliced
2 garlic cloves
3 or 4 ripe tomatoes, chopped
½ cup basil leaves
Pinch of dried chilli
Salt and pepper
3 tabs extra virgin olive oil
1 tabs red wine vinegar
4 tbsp olive oil
Juice of ½ lemon
- Ask the maid to fix the fire.
- Climb out of your Nicholas Kirkwood heels.
- Put on Prada ugg boots.
- Pour a wine or two.
- Chop up the chic red tomatoes in the size of a Jimmy Choo buckle.
- Put on the new Chanel sunglasses to chop up the onion.
- Wipe away tears. Don’t think of anything bad like African orphans or you will cry more.
- Chop up the garlic and tear the basil.
- Slice the haloumi into simple slices as thin as Vicky B.
- Mix up the onion, basil, tomatoes, chilli and garlic and toss in a fry pan and cook in olive oil for a couple of minutes.
- Toss down another wine.
- Heat up another non stick fry pan and when it’s hot toss in the haloumi.
- You don’t need to flour it or even add oil: just throw it in and it will melt and cook.
- It’s ready when you have turned them and cooked both sides and they are a gorgeous Hermes tan colour.
- You can squeeze over some lemon juice.
- Toss the haloumi on a chic white plate and drizzle over the basil tomato mix with a few glugs of oil just in case there isn’t enough moisteriser.
- Divine.
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This receipe looks yummmmmm~!
yes, I am totally addicted to it!