Ingredients
• 75g (1/2 cup) plain flour
• 70g (1 1/2 cups) panko breadcrumbs
• 1 egg
• 250g haloumi, cut into 8 slices
• Vegetable oil, to shallow-fry
• 4 truss tomatoes, thickly sliced
• 500g mixed baby tomatoes
• 1 cup fresh basil leaves, shredded
• 60ml (1/4 cup) extra virgin olive oil
Method
1. Place the flour and breadcrumbs on separate plates. Lightly whisk the egg in a shallow bowl. Dip the haloumi in flour and shake off any excess. Dip in the egg, then in the breadcrumbs, pressing to coat. Transfer to a plate.
2. Add vegetable oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook haloumi, in 2 batches, for 1 minute each side or until golden and crisp. Transfer to a plate lined with paper towel.
3. Arrange the combined tomato and haloumi on a large platter. Top with the basil. Drizzle over the olive oil and season.
