COOKING TIME: 5mins

Golden halloumi, crunchy pistachios, fragrant mint and sweet honey, just bliss.

I love how halloumi is really good finger food (or with a stretch a small fork) and I am yet to know of anyone who doesn’t love it. Prepare at least two slices per person ( I can’t think why you would want any less).

I take my snacks serious so the quality of your plate of deliciousness will really depend on the quality of your halloumi. I can’t stress enough the flavour difference between ‘bland as nothing’ supermarket halloumi and fantastic properly made halloumi. I love babylonstoren buffalo halloumi (its so well seasoned!) and recently Maria has started making her own halloumi too using proper milk (from her own cows) and traditional methods.

Halloumi is best served straight away.

 

WHAT YOU WILL NEED

A very good non-stick frying pan

INGREDIENTS
  • a block of haloumi, size depending on how many you are serving, thickly cut
  • very good local honey
  • 3 tablespoons, pistachio nuts, toasted, roughly chopped
  • sprig of mint
  • flaky sea salt & pepper
METHOD
  1. Heat your frying pan on a medium heat, drizzle with a little oil (not technically necessary but it just feels wrong to me) add the slices of halloumi to the pan and sear until golden on both sides.
  2. Add to a pretty plate, drizzle generously with honey and season with black pepper and sea salt. Finally scatter with a few mint leaves, serve and enjoy immediately.

Print Friendly, PDF & Email

COOKING TIME: 5mins

Golden halloumi, crunchy pistachios, fragrant mint and sweet honey, just bliss.

I love how halloumi is really good finger food (or with a stretch a small fork) and I am yet to know of anyone who doesn’t love it. Prepare at least two slices per person ( I can’t think why you would want any less).

I take my snacks serious so the quality of your plate of deliciousness will really depend on the quality of your halloumi. I can’t stress enough the flavour difference between ‘bland as nothing’ supermarket halloumi and fantastic properly made halloumi. I love babylonstoren buffalo halloumi (its so well seasoned!) and recently Maria has started making her own halloumi too using proper milk (from her own cows) and traditional methods.

Halloumi is best served straight away.

 

WHAT YOU WILL NEED

A very good non-stick frying pan

INGREDIENTS

  • a block of haloumi, size depending on how many you are serving, thickly cut
  • very good local honey
  • 3 tablespoons, pistachio nuts, toasted, roughly chopped
  • sprig of mint
  • flaky sea salt & pepper

METHOD

  1. Heat your frying pan on a medium heat, drizzle with a little oil (not technically necessary but it just feels wrong to me) add the slices of halloumi to the pan and sear until golden on both sides.
  2. Add to a pretty plate, drizzle generously with honey and season with black pepper and sea salt. Finally scatter with a few mint leaves, serve and enjoy immediately.

Print Friendly, PDF & Email