350g | Haloumi |
100g | Sundried tomatoes |
80ml | Extra virgin olive oil |
2 | Lemons |
Small bunch oregano | |
Small bunch chives |
1 | Slice the Haloumi 1/4-inch thick in small square pieces. |
2 | Place a sundried tomato between two pieces of Haloumi. |
3 | Season with Olive Oil, Lemon Juice and Oregano leaves. |
4 | Roast in a shallow pan for approximately 10-15 minutes at 200°C. |
5 | To serve, squeeze extra lemon juice over the Haloumi to taste. Eat immediately while still warm. |