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Warm Halloumi with Herbs

Halloumi is made from sheep and goat’s milk.

Rinse the halloumi cheese before using to rid it of excess salt; dry well on kitchen paper

Good with crusty bread, and a spinach and red onion salad.

Printable version    A4    |    A5    |    Index card

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  1. 1

    Cut the halloumi cheese into 1cm (1/2 in) thick slices and lightly dust with flour. Heat the oil in a non-stick frying pan over a high heat and fry the cheese for 2–3 minutes on each side, or until golden brown.

  2. 2

    Remove from the pan and sprinkle with the thyme and lemon juice. Serve immediately with a little extra oil drizzled over the cheese and lemon wedges.


  • 500g halloumi cheese, packets
  • 1 tbsp flour, for dusting
  • 120ml olive oil, extra for drizzling
  • 2 handful thyme
  • 3 lemons, 2 juiced, 1 cut into wedges

Serves 6

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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