Cobra Chilli
Halloumi with Honey, Thyme & Chilli
Halloumi is a versatile cheese known for its firm texture and high melting point, making it perfect for frying without losing its shape. Its savoury, slightly tangy flavour pairs well with a variety of spicy or sweet finishes.
Ingredients
- 225-250g/ 8oz halloumi block, (for best results choose origin: Cyprus)
- 2 tbsp olive oil (good quality
- 1 1/2 tbsp honey (well coated)
- 1/2 tsp fresh thyme leaves and tiny sprigs
- 2 – 3 pinches chilli flakes (red pepper flakes)
Method
- Cut halloumi into 1-1.25 cm thick slices. Place the slices on a paper towel and pat the surface dry.
- Warm a serving plate.
- Heat the oil in a non stick pan over medium high heat.
- Fry – Carefully place the halloumi in the pan and Cook for 1 1/2 minutes or until the underside is golden. Move the pieces around if needed so they cook evenly.
- Turn gently (I use a spatula + butter knife to guide) and cook the other side for 1 – 1/2 minutes until golden.
- Transfer onto the serving plate.
- Optional finishes – Working quickly, drizzle with honey, sprinkle with thyme and chilli flakes. You can do full honey coverage for some slices, and for others just a drizzle.
- Serve immediately, quick, before the halloumi goes squeaky. It's at its best straight out of the pan when the surface is still crisp and the inside is soft.
