Halloumi is a Greek cheese generally made from Sheeps milk. It has a high melting point which is why it doesn't melt into fondue when it's heated. This cheese is meant to be heated.
This is a basic recipe that you can play with and tweak to your liking. This is just how I like to serve this brilliant salty cheese. Eat it on it's own as an appetizer, serve it along side a salad, place on top of crostini....whatever suits your fancy.
This was an impromptu picture taken at my cousin's house just before it was devoured. Not the best lighting but look at that golden deliciousness....are you kidding me?! It's begging to be eaten!
Halloumi
1 package of Halloumi, sliced into 1/4 inch slices
Fresh herbs such as Parsley, Oregano and/or Mint
1 lemon, zested and juiced
Olive Oil
Garnish with extra fresh herbs, drizzle of olive oil or finely chopped red chili's (optional)
Place the cheese in a dish that has a lid. Combine the Herbs, Lemon and Olive Oil and pour over the cheese. This should marinate for at least and hour and can sit for up to 2 days in the fridge. Pre-heat a non-stick pan or Grill. Place the cheese on the grill or in the pan and cook turning after 2 or 3 minutes or until golden on each side. Serve immediately.
*Do not add salt as the cheese is salty enough.
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