Halloumi cheese
, traditionally made from sheep's milk and goat's milk, comes from Cyprus. It is an ideal cheese to cook with because it can withstand high temperatures without melting and forms a golden crust. Because it responds well to direct heat, obvious cooking options include frying, grilling or barbecuing the halloumi. It is quite salty, like Greek feta cheese, but is versatile. Salads and zesty dressings are suitable accompaniments.
Instructions
1. Cut the halloumi cheese into eight slices. Try to make the slices even.
2. Coat them in flour seasoned with salt and pepper.
3. Heat 2 tbsp. of olive oil in a skillet until it is very hot and then fry the slices for one minute each side, until they are golden brown. Alternatively, place the slices on a hot grill for around four or five minutes each side. Another choice is to cut the halloumi into cubes and thread them onto skewers, perhaps with peppers, tomatoes and onions. Barbecue the halloumi kebabs until the cheese is brown with a crust.
4. Serve the pan fried or grilled halloumi cheese with a vinaigrette or a sharp dressing, such as capers, lime or vinegar and then garnish with coriander.
Tags: each side, halloumi cheese
