Mediterranean
10 Minute Kitchen
From
10 Minute Kitchen
season
3
episode
2
crumbed haloumi chips or nuggets with tomato dipping sauce
With
Jamie Gannon
SERVES
3
Ingredients
360g Riverina Dairy Co. Haloumi
250g breadcrumbs
100g grated parmesan
100g flour
2 eggs
1/2 cup milk
Small tin cherry tomatoes, peeled
1/2 bunch basil
Sea salt
Method
Cut haloumi into chip size pieces. Dust these pieces in flour and set aside.
Combine eggs and milk in a bowl and whisk.
Place breadcrumbs on a flat plate with parmesan. Mix ready for crumbing.
Using one hand, add haloumi to egg mix and coat each piece evenly. Drip dry any excess liquid and place on the flat plate with the breadcrumbs. Repeat until all cheese is coated.
Wash hands and roll cheese around in the breadcrumb mix until coated evenly.
Place in air fryer at 180°C and cook for 10 minutes.
While haloumi is cooking, place the can of tomatoes in a pot. Add the basil and blend with a stick blender. Add a pinch of salt.
Place the pot on heat and bring to a boil. Take off the heat, season with salt and set aside to cool.
Remove haloumi from the air fryer and serve with the tomato sauce.
Jamie Gannon
Jamie Gannon was raised in the small town of Golden Grove, located in Adelaide, South Australia. From a young age, his father instilled in him the importance of hard work and perseverance, inspiring Jamie to pursue his dreams. At 15, Jamie discovered his passion for cooking, which led him to join the Royal Australian Navy. During his service, he travelled the world and honed his culinary skills, learning from five key chefs—including Colin Fassnidge, Chris Pollock, Steve Davidson, and Manu Feildel, who have each helped shape him into the leader he is today.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
