• sandrabrandalise


COOKBOOK: Internet recipe

Back in January, we visited Byron Bay and we came back with memories of a wonderful side dish of haloumi & honey. I just had to find the recipe and make this dish! Although this is probably not the same, it came very close and it was just as delicious!

Halloumi is a delicious cheese which originated in Cyprus, is high in vitamin A & B, selenium and magnesium. It provides an adult with 70% of the recommended calcium allowance in one portion.

Halloumi cheese will not melt and therefore it is excellent to grill. It's usually made with goat or sheep milk and firmed up in a hot bath of whey.

Hope you enjoy


Serves 4

2 lemons

1 tablespoon honey

olive oil for frying

250g halloumi cheese, sliced 1cm thickness

a handful thyme, chopped

400g cherry tomatoes, halved

1 tablespoon balsamic vinegar

Remove the rind of one of the lemons. Squeeze the juice from both lemons. Combine the lemon rind, lemon juice and honey in a small bowl. Set aside.

In a frying pan, add a tablespoon of olive oil, heat up and fry the halloumi for 1- 2min on each side or until golden in colour. (don’t overcook it or it will be tough to eat). Add chopped thyme just before removing from the pan and allow the pieces of halloumi to mix with the thyme. Remove the halloumi from pan and set aside.

Add a tablespoon of olive oil back in the same pan. Add the tomatoes. Fry approx 1 min. Add lemon and honey mixture. , allow it to bubble for a min or two. Place the tomatoes over the haloumi. Add the balsamic vinegar. Ready to serve.

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