Haloumi
with Tomato Sauce
I
cannot remember where I got this quick and simple recipe
from. I suspect I read it in a colour supplement while searching
for a simple dish to add to a buffet at which I was expecting
a number of vegetarian guests. Eva likes this one. The amount
of cooking is minimal, yet the results imply much time and
thought. The following will serve two to three with ease.
1
can chopped tomatoes (or 6 large fresh tomatoes)
3 cloves of garlic
1 small onion
Half a teaspoon of oregano
1 block of haloumi
Salt and pepper to taste
I teaspoon sugar (if using canned tomatoes)
Drain
and rinse haloumi under running water to remove salt. Dry
with kitchen paper and cut into strips roughly half a centimetre
in thickness. Make sure they are dry and fry lightly on
both sides in olive oil. They are ready when each side has
turned golden brown.
At the same time prepare the tomato sauce. Chop the onion
and garlic and fry until soft in a little olive oil. Add
oregano, salt and pepper to taste and continue to cook for
a minute or two. Add tomatoes to this mix (if using fresh
then skin first by immersing in boiling water for five minutes).
If using canned tomatoes, now add the sugar.
Cook the sauce until it reaches a consistency similar to
a pasta sauce. Try to have the haloumi ready at the same
time. Transfer sauce to a serving dish and place the warm
haloumi on top. This dish is great when served with a simple
spinach salad, simply made by combining fresh leaf spinach
with balsamic vinegar with a little salt and pepper.
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