halloumi saganaki

Hello all halloumi and cheese fans. This recipe from Rick Stein is crispy and crunchy with my favourite sweet and savoury combo. Ready in about 10 minutes. It is a great starter served with a Greek tomato salad.

Serves 2.

225g block of halloumi
2-3 tablespoons of olive oil
1 beaten egg
3 tablespoons of semolina or maize flour if gluten free
2 tablespoons of clear honey
1 teaspoon black sesame seeds
1 teaspoon dried oregano
Fresh oregano finely chopped( optional)
Lots of freshly ground black pepper


Cut the halloumi horizontally through the middle.
Dip the halloumi slices in the egg and roll in the semolina.
Fry on a medium heat for a couple of minutes on each side till golden brown.
Warm the honey in a small pan.
Serve the halloumi, cut into squares, with the honey poured over it, sprinkled with sesame seeds, oregano and black pepper.


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