We’ve enjoyed halloumi a couple of different ways but with very little effort, this was a really wonderful way to enhance our lunch salads!  The sauce is zippy so the girls drizzled theirs with a bit of honey.  I found this gem in ‘The Complete Mediterranean’ cookbook from America’s Test Kitchen, and it would for sure make a brilliant appetizer – enjoy!

Pan-Fried Halloumi with Garlic-Parsley Sauce

1 block (8 oz) halloumi cheese, sliced into 1/2-inch slabs

2 T. cornmeal AND 1 T. flour

olive oil for cooking

lemon wedges (and honey!) for serving

Combine the cornmeal and flour on a shallow plate and heat up your favorite skillet with a bit of olive oil.  Gently press each side of each piece of halloumi into the cornmeal/flour mix (this works best if the cheese is slightly damp), and then add into your hot skillet.  Arrange each coated slice of halloumi in a single layer and cook for 2 to 4 minutes each side until the pieces are a lovely golden brown.  Transfer to a platter and serve with lemon wedges and honey (or make the tasty, tasty sauce).

Garlic-Parsley Sauce (I doubled this)

After cooking the halloumi, wipe out the skillet and heat up;

2 T. olive oil  – then add in;

1, thinly sliced garlic clove AND 2 T. chopped fresh parsley

1/4 t. red pepper flakes (or more to taste)

Cook the mix for about 1 minute – it’s lovely if the garlic gets crisp, but this will happen quickly!  Drizzle the sauce over your prepared halloumi or serve it on the side for dipping.

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