Pat cheese dry with kitchen paper.
Whisk together the dressing ingredients and set aside.
Dry the cheese with paper towels and slice into 8.
Heat the oil over medium heat.
Dust the cheese slices in the flour and fry for 1 minute a side or until golden.
Serve immediately with the dressing spooned over and some crusty bread.
Pat cheese dry with kitchen paper.
Slice into fingers.
Prepare dressing by mixing all ingredients together in bowl. Check taste.
You can make it ahead of time and put in fridge overnight, but take out to warm up a little before serving.
Coat cheese slices in seasoned flour.
Heat oil in frying pan.
Fry cheese slices in hot oil, about 1 minute each side, till golden.
Serve immediately with dressing poured over.
Serve with Greek pitta bread/French bread.
o taste.
Unwrap the Halloumi cheese and cut into six slices
Heat the olive oil in a frying pan.
Meanwhile, slice the halloumi into six even slices.
When the oil is hot, lay the halloumi slices in a single layer and scatter on the caraway seeds.
Cook until the halloumi is brown, then turn over and continue cooking until brown on the other side.
Remove from the pan and put on a serving plate, squeezing a little lemon juice over the cheese. Serve hot.
Combine the oil, parsley, lime juice, and pepper (a good grinding) in a large shallow dish.
Slice the drained halloumi into 1/4-inch wide pieces, and then cut each slice in half again (don't worry if bits splinter as you cut).
Heat a dry skillet and dry-fry the slices of cheese until golden on both sides; this should take only a minute or so in a hot pan.
Put the fried halloumi into the shallow dish of other ingredients as you go, and then turn the halloumi about t coat each piece before turning into a serving dish.
Unwrap the cheese and pat dry with kitchen paper.
Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
Whisk together all the ingredients for the dressing.
Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
Serve them with the dressing poured over and garnished with the coriander.
lices; keep warm.
Sprinkle Halloumi with remaining 1/8 teaspoon
Heat oil in a heavy skillet over medium heat.
Add the halloumi and brown well on all sides, about 2 minutes per side.
Remove to a serving platter or bowl and top with honey and roasted walnuts. Garnish with chopped fresh mint, if desired.
an and gently fry the halloumi for 2 mins until lightly
Combine halloumi cheese, eggplant, red onion, red bell
Combine tomatoes, herbs, garlic, lemon juice and oil and cook on medium for at least 10 minutes.
Cut cheese into 4 thick slices and lightly coat in flour.
Brush fry pan with a little extra oil and fry the cheese over a low heat until golden on both sides.
Serve salsa over cheese.
Garnish with olives and serve with crusty bread.
Slice the cheese about 3/8th inch thick, brush with olive oil on both sides and sear in a hot pan.
The cheese should be a golden color on each side. If you pan is hot enough, it should only take one to two minutes per side.
Sear halloumi cheese in a griddle pan or electric grill over medium heat until golden brown, 3 to 4 minutes per side.
Combine tomato, onion, and watercress in a bowl and season with salt and pepper. Add vinegar and mint; toss well until vegetables are well covered. Align the halloumi cheese slices on top of the salad. Serve while cheese is still warm and gooey.
lace on a plate. Dredge halloumi cheese sticks in egg and then
Cut the halloumi into thick slices (about 1/
n top. Cover cheese with beef mixture, halloumi cheese, olives, and jalapeno pepper
ip the slices of the halloumi cheese.
Preheat grill or stove
rip dry.
Unwrap the halloumi and pat it dry.
f the salad.
Slice halloumi cheese (soak in cold water first