Ingredients:

- 1 block of haloumi cheese

- 1/4 cup all-purpose flour

- 1/4 cup breadcrumbs

- 1 egg, beaten

- Olive oil

- Salt and pepper

- 1/2 cup cherry tomatoes

- 1/2 red chilli, finely chopped

- 2 cloves of garlic, minced

- 1 tablespoon brown sugar

- 1 tablespoon balsamic vinegar

- 1/4 teaspoon dried basil

- 1/4 teaspoon dried oregano

Direction:

1. Start by making the tomato chilli jam. In a small saucepan, combine the cherry tomatoes, red chili, garlic, brown sugar, balsamic vinegar, dried basil, and dried oregano. Cook over medium heat, stirring occasionally, until the tomatoes have softened and the mixture has thickened, about 10-12 minutes.

 

2. While the jam is cooking, prepare the haloumi nuggets. Cut the block of haloumi cheese into bite-sized cubes.

 

3. In a shallow dish, mix together the flour, breadcrumbs, salt, and pepper.

 

4. Dip each haloumi cube into the beaten egg, and then roll it in the flour mixture, making sure it is evenly coated.

 

5. In a pan, heat a generous amount of olive oil over medium heat. Once hot, add the coated haloumi nuggets and cook for about 2-3 minutes on each side, until golden brown and crispy.

 

6. Remove the haloumi nuggets from the pan and place them on a paper towel to absorb any excess oil.

 

7. Serve the haloumi nuggets with the tomato chilli jam on the side for dipping. Enjoy!