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Panfried Haloumi with Chilli Cucumber Salsa



1 lebanese cucumber, finely diced

¼ cup coriander leaves

2 tablespoons sweet chilli sauce

2 teaspoons lime or lemon juice

Sea salt and freshly ground black pepper, to taste

180g tub South Cape Haloumi, drained

350g Turkish bread, sliced





Combine cucumber, coriander, sweet chilli sauce and lime juice and season to taste. Toast bread slices until golden. Cut South Cape Haloumi into slices 0.5cm thick. Just prior to serving, heat an oiled pan and panfry Haloumi for 1-2 minutes until golden on both sides. Serve immediately on toasted bread topped with Chilli Cucumber Salsa.


Serves 6