Mini chef
Utensils
Apron
Bowl
Frying pan
Knife
Pan
Plate
Rolling pin
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
deep plate
Kitchen scales
Plastic bag
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Cornflakes
Place the cornflakes in a plastic bag, crush with a rolling pin, transfer to a deep dish.
Halloumi
Cut the halloumi lengthwise and then crosswise into 4 pieces. Empty the flour into a shallow dish, beat the eggs in a deep dish. Toss the halloumi in the flour in batches, shake off the excess, then dip the halloumi in the egg and finally in the cornflakes. Press firmly on the crumb coating.
Salad
Cut the pepper into thin strips, halve the tomatoes. Whisk the mustard, vinegar and oil in a bowl, season. Add the vegetables to the dressing, mix.
To serve
Heat the oil in a non-stick frying pan, fry the halloumi over a medium heat for approx. 2 mins. on each side. Plate up the salad, top with the halloumi.
| Serve with: | Toast |
|---|
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