Warm Halloumi with Herbs
By The Cooking BookHalloumi is made from sheep and goat’s milk.Rinse the halloumi cheese before using to rid it of excess salt; dry well on kitchen paperGood with crusty bread, and a spinach and red onion salad.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
5 total- 1 tbsp of flour, for dusting
- 500 g of halloumi cheese, packets
- 3 lemons, 2 juiced, 1 cut into wedges
- 2 handful of thyme
- 120 ml of olive oil, extra for drizzling
Method
2 stepsStep 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.
Step 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.