Recipe: Delicious Pan fried Halloumi with Honey and chilli

Pan fried Halloumi with Honey and chilli. Most people pan fry halloumi cheese and eat it hot, maybe added to a salad like this crispy halloumi salad with avocado, corn and tomatoes. Or perhaps threaded onto skewers like in this halloumi, chorizo and tomato skewers with honey lime dressing recipe. Pan fried halloumi is delicious too. Mix the chopped chilli and olive oil in a small bowl and leave while you cook the cheese. Heat a cast-iron or heavy-based frying pan.

Brush the cheese parcels with oil. Heat a frying pan and fry them until golden all over and the cheese is. This delicious vegetarian halloumi with chilli recipe from Nigella Lawson's Nigella Bites cookbook can be grilled on the barbecue or simply fried in a pan. You can cook Pan fried Halloumi with Honey and chilli using 3 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pan fried Halloumi with Honey and chilli

1. It's 4 of thick slices halloumi cheese.
2. You need Pinch of crushed chilli.
3. Prepare of Drizzle of honey.

Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese. I use a non-stick frying pan. Grilled halloumi with honey is a quick and easy but irresistible vegetarian dish. Salty halloumi cheese works so well with the sweet marinade.

Pan fried Halloumi with Honey and chilli step by step

1. Spray non stick pan with cook and bake spray and turn on to medium heat.
2. On medium heat fry the halloumi till golden brown or 2 minutes on each side.
3. Serve hot on salted crackers. Sprinkle the chilli flakes and drizzle the honey..

The flavours complement each other to make sure each bite is packed with flavour. We've served our grilled halloumi with a simple salad of olives, tomato and red. Pan-fried halloumi and Israeli cous cous is the perfect Mediterranean diet summer meal, full of freshness and all the bright and beautiful flavors. I've been playing around with the Mediterranean diet lately, trying to make more and more of our meals focused on grains and vegetables. Salty halloumi dusted in a semolina coating and fried until golden, served with mushrooms, crunchy onions and lettuce and finished off with a spicy, syrupy sauce.