Sufra Dayma:

Haloumi Cheese with Salad and Garlic Bread

By Moushira Abdel-Malek

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Serves 4

Ingredients:

4 firm ripe tomatoes (bite-sized)

4 cucumbers (bite-sized)

150 gms rocket leaves

1/2 cup Kalamata olives

(pitted, halved)

1 loaf crusty French loaf

(1.5 cm slices)

1 large garlic clove (cut in two)

400 gms haloumi cheese (1 cm

slices)

1 tbsp lemon juice

2 1/2 tbsp extra virgin olive oil

2 tbsp corn oil

Salt + pepper + oregano

Method:

Preheat oven to 180 degrees and heat grill to medium. Drizzle one and a half tablespoonfuls of olive oil over bread. Season with salt and pepper. Grill until lightly golden, then rub each slice thoroughly with a cut side of garlic. Wrap loosely in foil and keep warm in the oven. Heat corn oil in a shallow frying pan and fry haloumi slices for 1-2 minutes on each side, until crisp and golden brown. Arrange tomato, cucumber, rocket and olives in a serving dish. Mix together.

Whisk lemon juice, oregano, remaining olive oil together. Season to taste. Pour half the dressing over the salad and toss well. Arrange fried haloumi on top and drizzle with remaining dressing. Serve immediately with warm garlic bread.