2 large tomatoes, firm and ripe, sliced
250 gr of haloumi cheese, sliced
2 fresh bay leaves
1 medium onion, thinly sliced
a few slices of avocado, sliced
2 tbsp of fresh, finely chopped chives
olive oil and a little vinegar
In a non-stick frying pan, lightly fry the slices of haloumi cheese until golden brown on both sides.
Break the bay leaves up by hand and sauté in the same pan used for the haloumi.
Arrange the fried haloumi slices on a large serving platter, in a half circle and decorate in between with slices of avocado.
Arrange a smaller half circle with the tomato slices; in the centre, place the onion on the tomato and the bay leaves on top. If you like you can serve the salad on top of rusks.
Sprinkle the chopped chives over the platter, drizzle a little olive oil over the cheese and tomatoes, and very little vinegar on the tomatoes only.
Lastly, sprinkle the tomatoes with coarse salt.