Tomato Salad

with fried halloumi-cheese and paprika pepper dressing


4 servings

  • 4 tablespoons Rapeseed Kernel Oil EXTRA-MILD
  • 4 tablespoons Omega Vital Oil MILD-NUTTY
  • 300 g tomatoes
  • 2 cloves of garlic
  • 2 tablespoons white vine vinegaer
  • 80 g fried red paprika peppers  (ready to eat)
  • 2 tablespoons fresh pressed lime-  and orange juice
  • 1 tablespoon balsamic cream
  • 200 g halloumi-cheese (cheese for fryinig)
  • 1 handful basil (fresh leaves)
  • salz
  • pepper
  • sugar


  1. Wash the tomatoes and cut in half lengthwise. Heat 2 tablespoons Rapeseed Kernel Oil EXTRA-MILD in a pan. Dice one garlic clove. Add tomatoes, garlic and one tablespoon sugar. Fry 3-4 minutes while stirring constantly. Put into a bowl and season with white vinegar, 2 tablespoons Omega Vital Oil MILD-NUTTY, salt and pepper.
  2. Drain red paprika peppers on a paper towel. Puree in a mixer with the second peeled garlic clove, the remaining Omega Vital Oil MILD-NUTTY, lime juice, orange juice and balsamic cream. Season with salt, pepper and sugar to taste.
  3. Cut the halloumi cheese in slices. Place the remaining Rapeseed Kernel Oil EXTRA-MILD in a pan and fry the cheese until golden brown (5-6 minutes), turning once.
  4. Arrange cheese slices on plate, serve with the marinated tomatoes, paprika dressing and basil leaves. Serve immediately

preparation time: 25 minutes

Nutrition values (per serving)

346 kcal
8.8 g
32 g
5 g
Bread units: 
0.5 BE

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