Sort ingredients
emjla2019
QR Code
Listen
Pdf
Cut into 1 - 1.25cm / 0.4 - 0.5" slices, pat dry. Pan fry in the oil on medium high until golden, serve on pre-warmed plate, with optional finishes.
Cut halloumi into 1-1.25 cm thick slices (0.4 - 0.5") (see Note 3). Place the slices on a paper towel and pat the surface dry.
Warm a serving plate. (Note 4)
Heat the oil in a non stick pan over medium high heat.
Fry - Carefully place the halloumi in the pan (I use my hands). Cook for 1 ½ minutes or until the underside is golden. Shuffle if needed so they cook evenly.
Turn gently (I use a spatula + butter knife to guide) and cook the other side for 1 - ½ minutes until golden.
Transfer onto the serving plate.
Optional finishes - Working quickly, drizzle with honey, sprinkle with thyme and chilli flakes. I do full honey coverage for some slices, and for others just a drizzle.
Serve immediately, quick, before the halloumi goes squeaky! :) Though actually, the squeak doesn’t bother me but it's at its prime straight out of the pan when the surface is still crisp and the inside is soft. (Note: Honey on the plate is ideal for bread mopping)