Monday, 3 April 2017

Halloumi Dusted with Cumin and Rainbow Peppered




Simple pan fried halloumi, dusted with spice and served on a bed of salad is sometimes all you want for a light supper.

Halloumi is a delicious salty treat, originally it came from Cyprus and you can often buy it with a little  mint added. Its brilliant for pan frying and barbecuing - it doesn't behave like most cheese when heated - it holds it shape just becoming a hot and squeaky (on the teeth) For a cheese it's rather filling and is therefore perfect substitute for the meat part of a meal.

For this meal I made up a bowl of my winter slaw but swapped out the capers and blue cheese for avocado, beetroot and celery.



For this recipe I used rainbow peppercorns. You can usually buy this mixture in your supermarket and its a combination of red, green, black and white peppercorns. Sometimes they include allspice berries as well. I love the flavour of this mix. It has lovely light spicy flavour and freshly ground on eggs, be it poached, boiled or fried it is wonderful. it also works perfectly with white fish and obviously cheeses.




Recipe - enough for 2

225g halloumi cheese
1 teaspoon rainbow pepper corns
½ teaspoon ground cumin
juice lime

a little olive oil for cooking

Grind up the peppercorns and mix with the cumin. Sprinkle the ground spices onto a plate and set aside. Cut the halloumi into about 6 - 8 thick slices and then coat with the spice mix.

Heat the olive oil in a non-stick frying pan over a medium heat. Add the halloumi and fry gently for about a minute each side - it doesn't need long and I find if you press down on each slice with a fish slice you get a more even colouring. Once cooked squeeze over the lime juice and then lift from the pan and lay over the salad or slaw of your choice.



Have a great start to your week
Love Lizx


 Halloumi