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#WFD – Fried Haloumi Cheese Salad

Serve straight away as a snack or with a colorful salad.

POLOKWANE – Who doesn’t love a wonderfully fried/grilled piece of Haloumi?

Haloumi is semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk.

It has a high melting point so can easily be fried or grilled.

Ingredients

  1. 250g halloumi cheese
  2. 30ml olive oil
  3. 1 x KNORR Creamy Garlic and Herb Potato Bake
  4. KNORR Balsamica with olive oil Vinaigrette Salad Dressing

Method

  1. Pat cheese dry with kitchen paper.
  2. Using a sharp knife, cut Halloumi into 8 slices.
  3. Just before serving, heat the oil in a frying pan over medium heat.
  4. When oil is hot, press each slice of cheese into KNORR Garlic and Herb Potato Bake and coat it on both sides.
  5. Add them to the hot pan and cook for 1 min on each side.
  6. The colour should be nice and golden brown.
  7. Serve straight away as a snack or with a colorful salad.
  8. Drizzle with Knorr Balsamic Olive Oil Salad Dressing.

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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