Haloumi with lemon and chilli
Crisp on the outside, gooey on the inside: grilled haloumi makes for one irresistible snack
360 g, thinly sliced
Fresh red chilli
1 g, thinly sliced
2 medium, cut into wedges
1 x 3 second spray(s)
- Cut each packet of haloumi into 12 x 5mm thick slices. Lightly spray a large, non-stick frying pan with oil and heat over high heat. Cook haloumi slices for 1–2 minutes each side or until crisp and golden brown.
- Arrange on a serving platter. Sprinkle with chilli, then serve immediately with lemon wedges and napkins.
SERVING SUGGESTION: Green leaf salad.TIP: Haloumi is a firm Cypriot cheese available from large supermarkets. Once opened, it can be stored for up to two weeks in brine in an airtight container in the fridge. Rinse in water or soak in milk to get rid of excess saltiness. Because it has a higher than normal melting point, haloumi is also good for baking and grilling.