Omelette with Halloumi in vinaigrette
40 g Halloumi
salt, pepper, thyme and oil
1 plum tomato
1 tbsp lemon oil
1 tbsp balsamico bianco vinegar
salt and pepper
20 g Halloumi, finely diced
½ tsp chopped tarragon
½ shallot, chopped
½ tsp chopped parsley
½ tbsp capersDirections:
Whisk the balsamico bianco vinegar and lemon oil together and season to taste with salt and pepper. Mix the herbs and the Halloumi in the vinaigrette.
Score the top of the tomato and drizzle with oil. Season with salt, pepper and a little fresh thyme. Bake the tomato in the oven at 110°C for about 30 min.
Beat the eggs together, strain them and season with salt and pepper. Sauté the shallot and Halloumi cubes in oil in a pan. Pour the egg mixture into the pan and stir with a spoon. Fold the omelette so it is cigar-shaped.
Before serving, make a cut in the omelette and pour in the vinaigrette and garnish with fresh tarragon. Place the tomato beside the omelette on the plate. Back