theyorkshiregirl

This has to be one of my all time favourites. And because at last (fingers crossed) we're approaching some potentially barbequeable weather, this cheesy delight will be gaining some real air time. 

There's no question that halloumi is an acquired taste but let me tell you, once you acquire it the possibilities are endless! Most people who have ever eaten raw halloumi will be put off by its rubbery texture and super salty taste. But give the little guy a chance..it actually possesses some quite magical powers. 

This concoction is simply halloumi sliced into strips, sprinkled with a little flour and pan fried in a drop of very (very) hot oil. And that's right guys and girls, it doesn't melt! It will hold its shape and become lovely and crispy. The saltiness dissipates and it becomes more tender.

I like to use a griddle pan to get a nice range in colour, also it helps stop it sticking to the bottom! Drizzle with some lemon juice et voila! Perfect with a simple salad.


top tip: don't cut the strips too thin or they will disintegrate in your pan!