Quick and easy fried halloumi recipe
As Halloumi keeps for months, and is really versatile, it's worth having a packet in the fridge as a standby...
This is such a straightforward way to cook halloumi.
I simply fry it in olive oil – but I issue a caveat here – stand back as it really splashes hot oil!
Then I make an olive oil and lime dressing, add in a few capers, salt and pepper and sprinkle it with red onion and some coriander or basil.
Absolutely delicious with hummous!