Halloumi Fried Cheese
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Preheat the oven to 350 F. Heat the grill to high.

Cut the tomatoes and cucumber into bite-sized chunks and place in a serving dish with the arugula and olives.

Mix well.

Slice the bread into eight ½ inch slices, drizzle 1 ½ tablespoons of the olive oil over the bread and season with salt and pepper.

Grill until lightly golden, and then rub each slice thoroughly with a cut side of the garlic.

Wrap loosely in foil and keep warm in the oven.

Cut the Halloumi into eight ¼ inch slices. Heat ½ tablespoon of the oil in a shallow frying pan and fry the haloumi slices for 1-2 minutes on each side, until crisp and golden brown.

Whisk together the lemon juice, oregano and remaining olive oil to use as a dressing. Season, to taste. Pour half the dressing over the salad and toss well.

Arrange the haloumi on top and drizzle with dressing.

Serve immediately with the warm garlic bread.

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
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4 firm, ripe tomatoes

1 medium cucumber

4 ½ oz arugula

½ cup Ziyad Brand Calamata olives

1 loaf crusty unsliced white bread

5 tablespoons Sultan Brand Extra Virgin olive oil

1 large clove garlic

13 oz Halloumi cheese

1 tablespoon Ziyad Brand lemon juice

1 tablespoon chopped fresh oregano

 

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