Pan-Seared Golden Halloumi
An irresistibly crispy bite on the outside and tender on the inside that redefines what cheese can do for your palate.
15 min
Easy
Chipriota
2 servings
The story behind
The first time I was served Halloumi, I couldn't believe a cheese could hit the fire and not melt into a puddle. This treasure hails from Cyprus and is famous for that unique 'squeak' it makes when you bite into it. While traveling through the Mediterranean, I learned that less is definitely more: all you need is a good pan and patience to get that perfect amber crust. I love serving it as a mid-afternoon snack or even for a chilled-out brunch. If you want to take it up a notch, pair it with fresh figs or a watermelon and mint salad; to drink, a crisp rosé or a cucumber lemonade is the winning combo.
Instructions
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1Take the halloumi out of the package, pat it very dry with a paper towel, and cut it into slices about half an inch thick.
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2Heat a non-stick skillet over medium heat with just a tiny drizzle of olive oil.
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3Place the cheese slices in the pan without crowding them and let them brown for 3 to 4 minutes per side until a light brown crust forms.
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4Remove from heat and, while still hot, squeeze a bit of lemon juice over them and sprinkle with oregano.
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5Serve immediately on a wooden board and add a drizzle of honey if you enjoy that sweet-and-salty contrast.
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