Crispy halloumi with spicy pepper and tomato salsa

Name: Crispy halloumi with spicy pepper and tomato salsa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2-3
Cuisine: Greek recipes
Ingredients: 1 large free-range egg; 3 tbsp plain flour, seasoned with salt and pepper; 50g panko or dried breadcrumbs; 160g halloumi, sliced into 6 x 1cm thick pieces; Olive oil for frying; 1 large onion, finely chopped; 2 garlic cloves, crushed; 1 each red, orange and yellow peppers, cut into 1cm strips; 400g mixed colour cherry tomatoes, halved; Pinch cayenne pepper; Small bunch fresh flatleaf parsley, finely chopped; 2-3 poached eggs, lemon wedges, greek yogurt and toasted sourdough to serve

Published: 5 Oct 16
Updated: 18 Mar 24

Test kitchen approved

Runny poached eggs, crispy halloumi and sweet cherry tomatoes combine for a breakfast worth getting out of bed for.

And if you’re always hungry for halloumi, like us, then check out these 19 ways with halloumi cheese.

Serves 2-3
Hands-on time 35 min

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Ingredients

1 large free-range egg
3 tbsp plain flour, seasoned with salt and pepper
50g panko or dried breadcrumbs
160g halloumi, sliced into 6 x 1cm thick pieces
Olive oil for frying
1 large onion, finely chopped
2 garlic cloves, crushed
1 each red, orange and yellow peppers, cut into 1cm strips
400g mixed colour cherry tomatoes, halved
Pinch cayenne pepper
Small bunch fresh flatleaf parsley, finely chopped
2-3 poached eggs, lemon wedges, greek yogurt and toasted sourdough to serve

Method

Lightly beat the egg, then put, with the flour and the breadcrumbs, into 3 separate shallow bowls. Dip the halloumi into the flour, then the egg, then breadcrumbs until evenly coated, then set aside.
For the salsa, heat a glug of oil in a large frying pan over a medium-high heat and fry the onion and garlic until soft, then add the peppers and cook for 5 minutes. Add the tomatoes and cayenne, then cook for 3 minutes. Season, stir in the parsley, then set aside in a warm place.
Heat a glug of oil in another pan and fry the halloumi on both sides for 2-3 minutes in total until golden and crisp. Serve the halloumi on top of the salsa with a poached egg, lemon wedges, greek yogurt and sourdough toast.

Recipe from September 2016 Issue

Nutrition

Nutrition: per serving

Calories: 557kcals
Fat: 28.8g (12.1g saturated)
Protein: 26.5g
Carbohydrates: 44.4g (14.4g sugars)
Fibre: 7.4g
Salt: 1.8g

delicious. tips

If you like heat, add a little extra cayenne to the flour you dip the halloumi into.

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Crispy halloumi with spicy pepper and tomato salsa

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Crispy halloumi with spicy pepper and tomato salsa

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Nutrition

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