VICKIE DE BEER - HALLOUMI FRIES WITH A ZINGY MEXICAN SALSA

This is the perfect summertime snack. If you like a hot salsa, you can add 1 red chilli, chopped to the salsa. 

Serves 4-6

INGREDIENTS

400g Halloumi cheese with mint

60 ml (1/4 cup) extra virgin olive oil

For the Mexican Salsa:

300g colourful baby tomatoes, chopped roughly.

3 jalapeno chillies, chopped.

1 red onion, peeled and finely chopped.

4 spring onions, sliced thinly.

A small hand full fresh coriander chopped Salt.

Juice of 1 lime + 1 lime, sliced into quarters, for serving, a few sprigs fresh coriander for serving.

INSTRUCTIONS

1. Pat the halloumi dry with towel paper and slice into fingers, set aside.
2. Combine all the ingredients for the salsa in a bowl, season with salt and sprinkle the lime juice over. Leave to stand for 20 minutes for the flavours to develop.
3. Fry the halloumi just before serving; heat half of the oil in a non-stick pan over medium heat and fry the halloumi on both sides in batches.
4. Reduce the heat if the cheese start to brown to quickly. Remove from the pan and drain on towel paper.
5. Repeat with the rest of the oil and cheese fingers.
6. Serve with fries warm with the salsa, the extra lime wedges and the fresh coriander.

AUTHOR: VICKIE DE BEER - THE LOW CARB SOLUTIONS FOR DIABETICS.