Open sandwich with Haloumi cheese, omelette and oil/lime dressing

Delicious idea to have this open sandwich as a snack or a light meal along with a green salad. Very Summery meal saving you time off cooking during the hot days. In my opinion the recipe plain as it might look, is excellent but of course if you'd like to enrich it you could add some luncheon meat or other cured meat cut in cubes and give an extra taste

Slightly adapted from a recipe of Makis Georgiadis,

in "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
200gr. of Haloumi cheese, cut in slices
8 eggs, beaten
6 tbsp of full fat milk
salt
pepper
50ml of olive oil
1 large yellow onion, cut in rings (I used Spring onions, finely chopped)
1 large tomato, finely chopped (seedless and no juices)
2 tbsp of butter (or margarine)
1 tbsp of mild mustard
1 lime (or lemon), the juice and the zest
1 small red chilli pepper, seedless (optional)
4 large and thick slices of country-style bread
a few leaves of fresh spearmint
1 small bunch of rocket leaves for garnishing

Method:
In a large non-stick frying pan "fry" the Haloumi cheese without any oil in medium-high heat for 4 minutes on each side. Keep the cheese warm on a plate.

In a large bowl beat the eggs with the milk, salt and pepper and leave aside.

Using the same frying pan, warm half of the oil on medium heat and sauté the onions for about 3 minutes or until tender and translucent. Add the chopped tomato, sauté for 1-2 more minutes and transfer the mixture on a plate.

Clean the frying pan and melt the butter on medium heat. Empty the egg mixture in the pan and when it starts to set add the tomato/onion mixture. Cook the omelette for 5 minutes on each side.

Put in a blender the rest of the oil, the mustard, the zest and the juice of the lime, the chilli pepper and a bit of coarse salt. Whiz the ingredients until you have a thin dressing well blended. Drizzle with this dressing the bread slices and toast under hot grill for 5 minutes.

Cut the omelette in 4 wedges and divide on the bread slices. On top add 2 slices of Haloumi on each bread slice, a few spearmint and rocket leaves and serve immediately.