Halloumi hits the pan, goes gold and squeaky, then takes a drizzle while it is still too hot to touch. Salty, sweet, sharp. It never lasts a minute on the board.
10 minutes. Serves 4 as a grazing plate.
Ingredients
- 250g halloumi block
- 2 dessertspoons Plateit Hot Honey Drizzle
- 1 tbsp olive oil
- ½ lemon
- Pinch of dried oregano
- Mint leaves to serve
Method
- Slice halloumi 1cm thick. Pat it completely dry.
- Fry in oil over medium high until deep gold on each side.
- Squeeze the lemon into the pan at the end.
- Plate, drizzle hot honey, scatter mint and oregano. Eat straight away.
Tip: Dry the halloumi first. Wet cheese steams instead of browning.
