2 servings, 30 minutes
you will need:
1 block halloumi cheese (can be replaced with tofu)
1 egg
½ cup all-purpose flour
salt & pepper
1 tsp paprika
1 tsp oregano
½ cup panko breadcrumbs
for the salsa:
1 ripe tomato, diced
2 tbsp tomato salsa
1 tbsp honey
salt & pepper
a handful of radish microgreens diced
1 clove garlic, diced
handful of fresh coriander & parsley, diced
preparation:
step one: preheat the oven to 395 degrees F and line a baking tray with parchment paper.
step two: in a pot, mix the salsa ingredients on low heat. let cool in the fridge for 30 minutes.
step three: cut your halloumi block lengthwise into equal-sized strips and pat dry with a paper towel.
step four: in three small bowls, place the all-purpose flour spiced with salt, pepper, paprika, and oregano in the first bowl; the whisked egg in the second bowl; and the panko breadcrumbs in the third bowl.
step five: coat the halloumi sticks in the all-purpose flour, then into the eggs, and then into the panko breadcrumbs.
step six: align the halloumi sticks onto the baking tray. make sure they are not touching each other. bake for 10 minutes, flip the halloumi sticks to the other side and bake for another 10 minutes.
