Tag: halloumi cheese

Appetizer Vegetarian

Pan-fried halloumi cheese with olives, dried apricots & hazelnuts

Belinda

This recipe is really simple and so good, it comes together quickly and is made with minimal ingredients.
Serve it with crackers or some toasted bread.

Serves 8-10
½ cup hazelnuts
2 large shallots, thinly sliced
½ cup dried apricots, chopped
1 tbsp honey
1 tbsp red wine vinegar
1lb halloumi cheese
flour, as needed
½ cup olives, halved (Kalamata, Castelvetrano, etc)
crackers or toasted bread

Preheat the oven to 400°F

Spread the hazelnuts onto a baking sheet. Roast for about 8-10 minutes until golden. Let cool slightly. Use a kitchen towel to rub the skins off (it’s okay if some stay on). Roughly chop the hazelnuts and set aside. Lower the oven to 300°F.

Heat a skillet over medium heat. Add enough olive oil to coat the bottom of the skillet. Add the shallots and a pinch of salt. Let sauté until softened, caramelized, and somewhat crispy, stirring often.
Stir in the apricots, honey, and red wine vinegar. Bring the liquid to a simmer. Cook for a minute or so until slightly reduced. Turn off the heat and set aside.

Slice the halloumi cheese into ½” rounds. Toss with enough seasoned flour just to coat the slices on all sides.
Heat another skillet over medium heat. Add enough olive oil to come up the sides about a ¼ of an inch. Once the oil is hot, work in batches to fry the halloumi cheese until golden, about 2-3 minutes per side (shake off any excess flour as you add the cheese to the pan)
Remove the halloumi cheese and season with a pinch of salt.
Keep warm in the oven until the rest of the cheese is fried.
Meanwhile, heat the shallot mixture back over medium heat. Stir in the hazelnuts and olives. Cook another minute or so.

Serve the halloumi with the shallot mixture spooned over top. Add a drizzle of olive oil to finish. Serve with crackers or toasted bread.

Appetizer Vegetarian · Fruit · Gluten Free

Halloumi with peach and honey salsa

Belinda

Recipe by Rosie Birkett
Halloumi cheese with a simple honey, oregano and olive oil dressing is divine and with the addition of the peaches, is an addictive combination of crusty, salty fried cheese and the sweet, floral honey and sweet, juicy peaches.

Serves
2-4 as a starter

¼ red onion or ½ shallot, finely diced
Juice of ½ lime
3 tbsp extra virgin olive oil
1.5 fl oz(50ml) runny blossom honey
2 peaches
½ green jalapeño chili, deseeded and sliced
1 tsp dried oregano or mint
A handful of basil leaves, roughly chopped
2 blocks of halloumi cheese, thickly sliced
Fresh oregano leaves, to garnish
Bread, to serve

Put the onion or shallot in a bowl, squeeze over the lime juice and add a pinch of salt. Allow to steep for 10 min, then whisk in the olive oil and honey.

Halve and pit the peaches, then peel and chop into cubes. Slide into the bowl with the onion, add the chili, dried herbs and fresh basil and gently stir to combine. Allow to steep while you cook the halloumi.

Heat a heavy-bottomed frying pan, cast-iron skillet or griddle pan over a medium-high heat with a lick of olive oil. Fry your halloumi slices for a few minutes on each side, being careful not to turn them over until a golden crust has formed. Once crusty but still gooey and soft inside, remove to a warm plate and spoon over the peach salsa.
Garnish with fresh herbs and serve with bread for dipping.