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Haloumi With Wilted Silverbeet and Tomato on Toasted Sourdough

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe came from sheer hunger, a glut of silverbeet and a need to post something on my website! (FashionFoodFatale.com)

This recipe came from sheer hunger, a glut of silverbeet and a need to post something on my website! (FashionFoodFatale.com)

Ingredients

Serves: 2

Metric Cups
  • 2 slices sourdough (approx 1-2cm thick)
  • olive oil
  • 1 clove garlic (crushed)
  • ½ red onion (or golden shallots)
  • 2 large tomatoes (diced)
  • 10 black olives (pitted and diced)
  • 500 millilitres silverbeet leaves (shredded)
  • ½ lemon (squeezed)
  • 4 slices halloumi
  • 1 pinch of sea salt
  • 1 pinch of freshly ground pepper
  • 2 slices sourdough (approx 1-2cm thick)
  • olive oil
  • 1 clove garlic (crushed)
  • ½ red onion (or golden shallots)
  • 2 large tomatoes (diced)
  • 10 black olives (pitted and diced)
  • 18 fluid ounce silverbeet leaves (shredded)
  • ½ lemon (squeezed)
  • 4 slices halloumi
  • 1 pinch of sea salt
  • 1 pinch of freshly ground pepper

Method

Haloumi With Wilted Silverbeet and Tomato on Toasted Sourdough is a community recipe submitted by FashionFoodFatale and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Start by toasting your sourdough, brushed with a little oil both sides, on a hot pan. Set aside.
  • Add 1 tablespoon olive oil to a pan, sauté shallots and garlic until tanslucent. Add tomatoes and olives and sautee until tomatoes are soft. Add silverbeet and sweat down until soft but still green. Add lemon juice, salt and pepper.
  • Spoon mixture over 1 piece sourdough on each plate.
  • Wipe out pan and fry haloumi both sides in scant olive oil until bubbling and golden.
  • Place 2 pieces on top of each serving.
  • Serve with extra black pepper and a lemon wedge.
  • Start by toasting your sourdough, brushed with a little oil both sides, on a hot pan. Set aside.
  • Add 1 tablespoon olive oil to a pan, sauté shallots and garlic until tanslucent. Add tomatoes and olives and sautee until tomatoes are soft. Add silverbeet and sweat down until soft but still green. Add lemon juice, salt and pepper.
  • Spoon mixture over 1 piece sourdough on each plate.
  • Wipe out pan and fry haloumi both sides in scant olive oil until bubbling and golden.
  • Place 2 pieces on top of each serving.
  • Serve with extra black pepper and a lemon wedge.
  • Tell us what you think