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.