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Fried haloumi & Greek salad stack on pita


  • To make the dressing, whiz up ½ cup oil with the herbs, garlic, lemon juice and seasonings in a blender or processor.
  • Then heat a layer of oil in a heavy-bottomed pan and fry the haloumi until golden brown. Drain on kitchen paper towels.
  • Grill the pita and place on individual plates. Then top with the tomato, olives, onion rings and lettuce. Drizzle with a little dressing and fresh oil.
  • Then top with the haloumi and serve with a little more dressing sprinkled on top.


  • olive oil
  • ½ cup fresh herb leaves (basil, parsley & oregano)
  • 1-2 garlic cloves, crushed
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • 4-8 slices haloumi cheese
  • 4 small pita breads
  • 2-3 ripe red tomatoes, sliced
  • 8 pitted black olives, halved
  • 1 red onion, finely sliced in rounds
  • a handful of frisee lettuce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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