Recipe by Jamie Gannon ~ as seen on Channel Ten’s 10 Minute Kitchen 10minutekitchen.com © 10 Minute Kitchen
Ingredients
- 2 x 180g Riverina Dairy Cyprus Style Haloumi
- 250g Breadcrumbs
- 100g grated Parmesan
- 100g Plain Flour
- 2 Eggs
- ½ cup Milk
Tomato Sauce – Ingredients
- Small punnet Cherry Tomatoes, peeled
- ½ bunch Basil
- Sea Salt
Crumbed Haloumi Chips with Tomato Sauce
- Cut Riverina Dairy Co. haloumi into chip size pieces. Dust these pieces in flour, set aside.
- Combine eggs and milk in a bowl.
- Place breadcrumbs on a flat plate with parmesan. Mix ready for crumbing.
- Using one hand, add haloumi to egg mix and coat each piece evenly. Drip dry any excess liquid and place on the flat plate with the breadcrumbs. Repeat this process until all the cheese is in the breadcrumbs.
- Wash hands and roll cheese around in breadcrumb mix until coated evenly. Place in air fryer or deep fryer. Cook for 10 minutes on 180 degrees for 10 minutes.
Tomato Sauce: - While haloumi is cooking, place the can of tomatoes in a bowl. Add the basil and sea salt then blend with a stick blender. Give it a blitz then pour into a saucepan.
- Place the pot on heat and bring to a boil. Take off the heat, season with salt and set aside to cool.
- Remove haloumi from the air fryer and serve with your tomato sauce.
