Cherry tomato, Basil and Haloumi stacks

(makes about 30)

Haloumi is a type of cheese originating from Cyprus. It's firm, chewy, and a little salty. It retains its shape when you cook it, so you can bake or pan-fry it. It softens a little but still has a crunch. I have a few friends that love this cheese, so this simple combination is always welcomed! 
Tip: You have to fry the haloumi once everyone is there though, because cold haloumi tastes terrible - a bit like chewy plastic.


Prep time: 5 min
Cooking time: 10 min


Ingredients:
1 packet haloumi
1 punnet cherry tomatoes
3-4 sprigs of basil
Plain flour
Salt and pepper


Method:
1. Drain the haloumi from the brine, and cut into 2x2cm squares, about 1cm thick.
2. Have a bowl of about 1/4 C flour, mix in some salt and pepper. Coat the haloumi in the flour, then dust off any excess.
3. Halve the cherry tomatoes and tear off the basil leaves.
4. Heat the pan with a thin layer of oil, then add the haloumi squares, turning after approx 2 minutes to brown each side.

5. Top each square with a leaf of basil and a cherry tomato half, and done!