350g ciabatta loaf, sliced into 16-20 x 1cm thick slices and toasted
olive oil spray
180g haloumi, cut into 16 x 1/2cm thick pieces
Olive oil, extra, for drizzling, optional
Method
COMBINE cucumber, tomatoes, onion and basil, drizzle with oil and season to taste. Set aside
SPREAD the aioli on toasted ciabatta and arrange on a serving platter or board
HEAT a non-stick frypan; lightly spray with oil and pan fry the haloumi on both sides until golden. Serve immediately on toasted ciabbatta with a generous spoonful of fresh cucumber and tomato salsa, and a drizzle of oil
Tips & Hints
Spray ciabatta with oil before grilling or toasting.
