Ingredients
– 225-250g/ 8oz halloumi block, Cyprus made PDO stamped recommended (Note 1) – ▢2 tbsp olive oil
Optional finishing: – ▢1 1/2 tbsp honey (eyeball it), sub maple syrup – ▢1/2 tsp fresh thyme leaves and tiny sprigs , (sub heaped ¼ tsp white sesame seeds, 1.5 tbsp roughly chopped roasted walnuts or pistachios) (Note 2) – 2 – 3 pinches chilli flakes (red pepper flakes), optional
Instructions
Abbreviated recipe: Cut into 1 - 1.25cm / 0.4 - 0.5" slices and pat dry. Pan fried in oil on medium high until golden, then serve on a pre-warmed platter with optional toppings.
Cut halloumi into 1-1.25 cm thick slices (0.4-0.5") (see to Note 3). Place the slices on a paper towel and pat them dry.
Heat the oil in a nonstick pan over medium-high heat. Fry: Carefully arrange the halloumi in the pan (I used my hands).
Cook for 1 1/2 minutes, until the underside is browned. If necessary, shuffle them to ensure an even cooking process.
Turn gently (I use a spatula and a butter knife to help) and cook the second side for 1 - 1/2 minutes, until golden.
Optional finishes - Working rapidly, drizzle with honey and top with thyme and chili flakes. For some slices, I cover them completely with honey, while for others, I only drizzle them.
Serve immediately, before the halloumi becomes squeaky! Actually, the squeak does not bother me, but it is at its best right out of the pan, when the surface is crisp and the inside soft.