Crumbed haloumi and rocket salad

Entertaining is made easy, and delicious, with this golden starter that's cooked in five. Teamed with olives and red onions, the mild mustard flavour of baby rocket leaves makes a tasty base for crispy pan-fried haloumi.

• 2 x 180g pkts haloumi
• 2 tablespoons plain flour
• 2 eggs, lightly whisked
• 70g (1 cup) fresh breadcrumbs (made from day-old bread)
• 80g baby rocket leaves
• 1/2 red onion, thinly sliced
• 65g (1/3 cup) kalamata olives
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• Large pinch of dried oregano
• 125ml (1/2 cup) olive oil
• Lemon wedges, to serve

Energy 2818kJ	Fat saturated 17.00g
Fat Total 55.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 19.00g	Dietary Fibre 2.00g
Protein 27.00g	Cholesterol 156.00mg
Sodium 3032.49mg

All nutrition values are per serve.

1. Step 1

   Cut the haloumi in half crossways, then cut each piece in half horizontally. Place flour on a plate and season with salt and pepper. Place the egg and breadcrumbs in separate shallow bowls.

2. Step 2

   Dip the haloumi in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing firmly to coat.

3. Step 3

   Place the rocket, onion and olives in a large bowl. Season with salt and pepper. Combine vinegar, extra virgin olive oil and oregano in a small bowl. Drizzle over the salad. Toss to combine.

4. Step 4

   Heat olive oil in a large non-stick frying pan over medium heat. Add the haloumi and cook for 2 minutes each side or until crisp and golden.

5. Step 5

   Divide the haloumi and salad among serving plates. Serve with lemon wedges.

If your frying pan isn't big enough to fit all of the haloumi, cook it in batches. Variation: Crumbed haloumi burger: Omit olives. Fill 4 Turkish bread rolls, split, toasted, with haloumi, salad, bought chargrilled capsicum and bought chargrilled eggplant. Top with bought tzatziki to serve.