Halloumi with Quick Sweet Chilli Sauce
Crispy pan-fried halloumi slices topped with a quick 4-minute honey and fresh red chilli glaze that cuts through the cheese's natural saltiness with sweet heat. Ready in under 10 minutes.
Crispy pan-fried halloumi slices topped with a quick 4-minute honey and fresh red chilli glaze that cuts through the cheese's natural saltiness with sweet heat. Ready in under 10 minutes.
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Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan--ideally, the sort sold as a butter-melting pan--along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the stove and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the stove. Remove from the heat.
Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished.
Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it's hot, add the slices and cook them--without any oil in the pan--for 30 to 60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do.
Store leftover chilli sauce in a sealed jar in the refrigerator for up to one week; reheat gently on the stovetop or in a small pan as needed.
cast-iron or heavy-based frying pan · small butter-melting pan or pixie-pan (for the chilli sauce)
De-seed all three chillies for mild heat, de-seed two for medium, or leave seeds in all three for full fieriness. The recipe leaves seeds in by default for pronounced heat.
Yes. Make a larger batch and store it in a sealed jar, then reheat the amount you need when ready to serve.
Use a cast-iron or heavy-based frying pan heated until very hot. No oil is added to the pan; the halloumi cooks in its own fat.
Cook each side for 30 to 60 seconds until tiger-striped or patchily bronzed underneath. The cheese should be warm and slightly golden but still hold its shape.
Yes, halloumi is a cheese-based dish suitable for vegetarians.
