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FRIED HALLOUMI WITH OLIVE TAPENADE

FRIED HALLOUMI WITH OLIVE TAPENADE

I came across halloumi a few years ago and fell in love with it. A cheese that holds up when you fry it, or even on the grill. How good is that?! It has a really nice firm texture and an unmistakable squeak as you eat it. Halloumi is quite mild and lends itself well to the briny tapenade. Simplicity...

Here's what you'll need

  • 1 package halloumi (250g)
  • 3 tbsp flour
  • 1 pound kalamata olives (pitted)
  • 2 cloves finely chopped garlic
  • ½ cup olive oil
  • 3 tbsp capers
  • 8 anchovy fillets
  • 1 tbsp lemon juices and zest
  • salt and pepper
  1. in a bowl, add the finely minced olives, garlic, capers, anchovies, parsley and lemon juice and zest

  2. FRIED HALLOUMI WITH OLIVE TAPENADE

  3. cut the cheese into nice thick slabs

  4. dredge the cheese in the flour

  5. sautee the cheese slices in olive oil for a few minutes on each side or until browned

  6. when it's done, season the cheese and squeeze in some fresh lemon juice with some zest

  7. serve the cheese and tapenade with a few greens, a drizzle of good olive oil and some toasty pita bread

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