Fried halloumi

Halloumi is a semi-hard, unripened, brined cheese made from a mixture of goats’ and sheeps’ milk, and sometimes also cows’ milk.  It has a high melting point and so can be fried or grilled.  As it softens rather than melts, it is sometimes known as the ‘squeaky’ cheese.

In this recipe it is fried, simply garnished with parsley and pickled onion and cabbage and dressed with ladolemono (a dressing made from lemon juice and olive oil).  It makes and excellent starter, canapé or tapas dish.

Preparation Time: 10 Mins

Cooking Time: 4 Mins

Total Time: 15 Mins

Ingredients

For 4 servings…

500 gms          Halloumi    

For the ladolemono

25 ml              Lemon juice            

1 pinch            Salt          

125 ml             Olive oil    

To garnish

                      Pickled onion and caggage      

                      Parsley  - flat-leaf, chopped     

Method

To make the ladolemono…

Blend together all the ladolemono ingredients.  Note that the quantities specified will make more than is required for this recipe.

To cook and serve the halloumi…

Lightly oil a heavy-based frying pan or griddle pan and put on a medium-high heat.

Cut the halloumi into 1cm slices and place in the hot pan.  Cook for 2 minutes on each side or until the cheese has softened with a nice golden-brown crust.

Arrange 3-4 slices per person fanned out onto individual plates. Drizzle with a little ladolemono and garnish with freshly chopped parsley.  Serve with a spoonful of onion and cabbage garnish.

Wine recommendations

Needs a white wine, rosé or light red.

Conventional

     Mâcon

Interesting

     Beaujolais

     Côtes de Gascogne blanc or rosé

     Pinot Blanc

     Pinot Gris

     Reuilly rouge