Wednesday, 16 November 2011

Pan Fried Haloumi Cheese With Crispy Salad Leaves And Aubergine Relish

I don't have many vegetarian dishes because i'm not a vegetarian and i don't really know any. But what few i have i will put up. This recipe would serve 2 or 3 (if you are going to have it as a main course i would say 2 as a starter 3)

250g Haloumi Cheese
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Lemon Juice
Sea Salt
Freshly Ground Black Pepper
1 Cucumber
1 Tablespoon Olive Oil
Mixed Salad Leaves
1 Red Onion, Finely Sliced
Mint Leaves
4 Ripe Tomatoes, Chopped

Aubergine Relish:

Lemon Juice
Chili Sauce
Curry Powder
1 Aubergine
Brown Sugar


  1. Place the extra virgin olive oil and lemon juice in a bowl and mix to combine.
  2. Season with salt and pepper.
  3. Add the tomato, cucumber, onion, mint, parsley, and olives.
  4. Toss until the salad is evenly coated with the dressing.
  5. Place a large frying pan over a medium to high heat and add the olive oil.
  6. Cook the Haloumi slices for 1 minute on each side, or until golden.
  7. Remove and place on paper towels to drain.
  8. Divide the salad among four serving plates and top with the Haloumi slices.
  9. Relish: To make the relish, heat the oil in a large frying pan.
  10. Add the garlic and onion and cook gently for two to three minutes.
  11. Then add the curry powder, cumin and seasoning and cook for a further two minutes, before adding the Aubergine and cooking for a further five minutes, stirring often. Finally, add the lemon juice, chili sauce and brown sugar, cover and simmer over a gentle heat for 15 minutes.
  12. It is important to keep an eye on the relish as it should not be allowed to overcook and break up.
  13. When cooked, remove from the heat, cool, and store in the fridge until ready to use.

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