Sort ingredients
rocketmaam
QR Code
Listen
Pdf
Thinly slice the red onion and transfer to a bowl. Cover with the red wine vinegar and set aside to pickle.
Zest the lemon into a bowl, squeeze in the juice and add the mayo. Season generously with salt and pepper.
Set three shallow bowls out in a row. Tip the flour into one, beat the egg into another and tip the breadcrumbs, oregano and lots of black pepper into the last bowl. Slice the halloumi into thin slices.
Coat the halloumi slices first in the flour, then egg and, finally, the breadcrumbs. Set aside.
Slice the cucumber and tomatoes. Slice the ciabatta in half and toast in a toaster or a frying pan.
Tip enough vegetable oil into a frying pan to come 1-2cm up the side. Place over a medium-high heat and warm the oil until a breadcrumb sizzles when you drop it in. Fry the halloumi for 2 mins each side, until golden and crispy.
Spread the lemon mayo over the base slice of focaccia, then spread the olive tapenade over the other slice. Top with the sliced tomatoes, pop the halloumi on top, then add the cucumber and pickled red onion. Finish with the mint leaves, add a drizzle of olive oil and some salt and pepper, then pop the lid on and tuck in.