Deep fried halloumi recipe
Here is another delicious ingredient that has a long shelf life. I already posted a shallow fry recipe for this but here is another idea...
With a shelf life of four to six months in the fridge halloumi is a really great stand by cheese to keep in.
I usually make it shallow fried and cover it in capers, herbs, oil and lemon juice but as it happens I had some oil left from frying something yesterday so I made this to go with lunch.
So here is the recipe pure and simple: cut in strips and deep fry.
Serve hot or warm and here's a tip - it's delicious with a dip!
I put a few fresh things with it for lunch