Minted bella tomato salad with pan-fried haloumi, spring onion fritters and herb vinaigrette

Name: Minted bella tomato salad with pan-fried haloumi, spring onion fritters and herb vinaigrette
Yield: Serves 8
Cuisine: French
Ingredients: oil to fry (sunflower or canola); oil to fry (sunflower or canola); oil to fry (sunflower or canola); salt; 100 ml olive oil; 1 large shallot, finely chopped; 1 bunch mint, washed and chopped; 600 g bella tomatoes, cut into quarters; 200 ml tempura batter (see BASICS); 8 medium spring onions, washed, base and outer skin removed; flour to dust; 700 g sheep’s milk haloumi cheese, cut into 24 slices approximately ½ cm thick; salt and freshly ground black pepper; 1 serving herb vinaigrette (see BASICS), but use only 250 ml olive oil; 3 tablespoons white-wine vinegar; salt and freshly ground black pepper; 1 serving herb vinaigrette (see BASICS), but use only 250 ml olive oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

This is a lovely fresh vegetarian dish. The juices from the tomato salad should run all over the plate, so don’t be afraid of the amount of oil and liquid used – this forms the sauce.

Ingredients

700 g sheep’s milk haloumi cheese, cut into 24 slices approximately ½ cm thick
flour to dust
8 medium spring onions, washed, base and ou

Europe
France
Mediterranean
Vegetarian
Spring

Method

Combine the tomato quarters, chopped shallot, mint, olive oil, white wine vinegar, salt and pepper in a bowl and toss gently with a spoon. Prepare this at least three hours before serving so that the flavours absorb and the tomatoes give off their juices. Make the vinaigrette at the same time by combining first the vinegar and sugar then the oil, seasoning and all the herbs and leave bot