Sort ingredients
helen
QR Code
Listen
Pdf
Start by preparing the candied walnuts. Toast the walnuts in a frying pan over a medium heat for about 2-3 minutes until lightly golden. Don’t take your eyes off them. Have the caster sugar and water ready and add them in very quick succession to the pan, stirring immediately until the sugar dissolves and coats the walnuts.
Tip the candied walnuts onto a sheet of baking parchment and leave them to cool and harden. You can sprinkle them with a little salt, but bear in mind the halloumi is salty, and there’s a pinch in the cherry dressing too.
For the cherry dressing, combine the cherries (if they are frozen there’s no need to halve them), honey, balsamic vinegar, olive oil and salt and pepper in a small saucepan. Cook over a medium heat for 15 minutes or more until the cherries soften and release their juice and flavour. Stir occasionally. When it has reduced to a saucy consistency, not too thick and sticky as it will thicken as it cools, turn off the heat and leave.
The last stage is to grill the halloumi. First brush the slices on both sides with a little oil. Heat a ridged griddle or frying pan (or outdoor grill) over a medium-high heat. Fry the halloumi for 2-3 minutes on each side, or until golden grill marks form and the cheese is slightly softened.
Arrange the grilled halloumi slices on individual plates if serving as a starter, or one large dish if it’s for sharing. Drizzle the cherry dressing over it, letting the cherries and their syrupy sauce cover the cheese. Scatter with the candied walnuts.