03/05/2015

Pan-fried Haloumi with Chilli Cucumber Salsa

Haloumi, a 'squeaky' Cypriot-style stretched cheese, turns crusty golden on the outside and softer in the middle when quickly seared in a hot pan. I love serving it piping hot on little toasted pieces of Turkish bread as a pass-around, topped with a crunchy cucumber salsa to contrast flavours.

Serves:

6 Prep Time: 10 minutes

Cooking Time: 5 minutes

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Ingredients

1 Lebanese cucumber, finely diced
¼ cup coriander leaves
sweet chilli sauce
2 teaspoons lime or lemon juice
sea salt and pepper, to taste
12 slices Turkish bread
180g haloumi, drained

Method

Combine cucumber, coriander, 2 tablespoons sweet chilli sauce and lime juice together and season to taste. Toast bread slices until golden. Cut haloumi into 12 slices.
Just prior to serving, heat an oiled pan and pan fry haloumi for 1-2 minutes until golden on both sides.
Serve immediately on toasted bread topped with Chilli Cucumber Salsa and drizzled with sweet chilli sauce.
VARIATION Replace haloumi with sliced tofu coated in polenta and pan fried in an oiled pan for a vegan option.

Tips

TIPS For a delicious salad, combine rocket with cucumber salsa, top with pan-fried haloumi and dress with light olive oil and lime juice.
STYLING Chargrill the pieces of toast so they have grill marks on them. Add a little drizzle of sweet chilli sauce and a sprinkle of coriander leaves to garnish.
DRINK MATCH Riesling or XPA.

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