1 loaf turkish bread, sliced
A couple of cherry tomatoes, diced
A handful of parsley, chopped
A packet of haloumi, sliced thick
Juice of 1/3 of lemon
Good quality extra virgin olive oil
Some hot chilli mustard (or any relishes of your choice)
Freshly ground black pepper
Toast the turkish bread in the oven for about 5 minutes. Leave it in the oven to stay warm.
To prepare the salad, mix tomatoes and parsley with a couple of drizzles of ollive oil, lemon juice and some pepper. Set aside.
Heat up pan with some olive oil and black pepper. Once the oil is hot, pan fry both sides of the sliced haloumi on medium heat until golden brown.
Arrange the salad and haloumi on a plate. I have also added olive and hot chilli mustard to go with the platter.
Just before serving, slice the bread and squeeze some lemon juice over the haloumi.