|250 g||haloumi cheese|
|200 g||flour — cake|
|1/2 tsp||salt — to taste|
|1/2 tsp||freshly ground black pepper — to taste|
|30 g||fresh herbs|
|150 g||breadcrumbs — fresh|
|1/2 cup||vegetable oil|
|10||baby tomatoes — halved|
|2||spring onions — finely chopped|
|store-bought||chutney — curried peach|
Slice the haloumi into 10 even-sized strips.
In a mixing bowl, beat the two eggs and season with salt. Place the flour in another bowl and in a 3rd bowl, the breadcrumbs that you have seasoned with salt, pepper and chopped fresh herbs.
Dip the cheese into the egg mixture, then the flour, back into the egg mixture and lastly into the breadcrumbs. If you have time, place the crumbed cheese in the fridge for about 20 minutes.
Heat the oil in a shallow pan and fry the cheese strips until golden brown and crispy. Drain on kitchen paper.
To assemble, place some rocket on a tortilla wrap, top with tomato, spring onions and lastly the crumbed haloumi.
Serve with lemon wedges and some store-bought curried peach chutney.
permission of My Easy Cooking.