It isn't easy to improve on halloumi (surely the cheese they eat in Heaven) but Hugh Stanley-Fearnley-Wittingstall has a salad recipe that includes a halloumi and paprika combination, and it's really tasty. I jettisoned his salad and dressing and did some feeble cobble-together of my own, but here's the halloumi bit, which is well worth a try.
Ingredients
- 1 block (about 250g) of halloumi
- 50g of plain flour
- ½ a teaspoon of smoked paprika powder
- A grind of black pepper
- 3 tablespoonfuls of olive oil (or other flavourless cooking oil)
- A splash of lemon juice
Method
- Drain the juice off the halloumi and cut it into thick slices (about eight slices).
- Put the flour, paprika and pepper into a bowl and mix together.
- Press each damp slice of cheese into the flour mixture and shake off any excess.
- Heat the oil in a large frying pan (non-stick if you want an easy life).
- Fry the slices of halloumi over a medium heat for about two minutes on each side, until golden and slightly softened on the inside. Don't cook it for too long, like I did for some slices - they'll still be edible, but a bit hard and, well, black.
- Serve immediately with a squeeze of lemon juice over the top, with a light salad of your choice.
