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three hundred and seventy-fiveg Lemnos Haloumi two hundred and fiftyg punnet cherry or grape tomatoes, finely chopped one Lebanese cucumber, finely chopped one/two red onion, finely chopped one/two cup shredded basil one/two cup shredded flat-leaf parsley one tablespoon red wine vinegar (Recipes by ingridients vinegar) one quarter cup (sixtyml) extra virgin olive oil (Recipes by ingridients olive oil) two tablespoons olive oil (Recipes by ingridients olive oil) twelve slices black olive baguette, lightly toastedStep one Rinse haloumi under cold water. Pat dry with paper towel. Use a sharp knife to slice haloumi into onecm-thick slices. Set aside. Step two Combine the tomato, cucumber, onion, basil and parsley in a medium bowl. Whisk the vinegar (Recipes by ingridients vinegar) and extra virgin olive oil (Recipes by ingridients olive oil) in a small jug. Season with salt and pepper. Pour dressing over the tomato mixture and gently toss to combine. Step three Heat the olive oil (Recipes by ingridients olive oil) in a large heavy-based frying pan over medium-high heat. Add half the haloumi and cook for fourty seconds each side or until golden brown. Pan-fried Haloumi With Tomato And Basil Salad And Toasted Olive Bread Recipe. Transfer to a plate. Pan-fried Haloumi With Tomato And Basil Salad And Toasted Olive Bread Recipe. Repeat with remaining haloumi. Step about four Spoon the tomato and basil salad between serving plates. Top with haloumi and serve with olive. bread (Recipes by ingridients bread) . Pan-fried Haloumi With Tomato And Basil Salad And Toasted Olive Bread Recipe.
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