Halloumi Cheese with caramelised balsamic vinegar

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photo by Larawithoutau photo by Larawithoutau
photo by Larawithoutau
photo by Sackville photo by Sackville
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Prepare dressing by heating balsamic vinegar in a small saucepan over medium heat.
  • Add sugar and stir until it caramelises and mixture changes to a darker colour.
  • Take off heat and set aside to cool for 1-2 minutes.
  • Whisk in olive oil and add seasoning to taste.
  • Unwrap the Halloumi cheese and cut into six slices.
  • Season flour with salt and pepper and coat pieces of Halloumi with flour on both sides.
  • Heat Oil in a frying pan until very hot and add Halloumi pieces.
  • Fry one or two minutes on each side until golden brown.
  • Pour half of dressing on warm plate until it covers the whole plate evenly.
  • Add cheese pour the rest of the dressing on top.
  • Garnish with sprigs of parsley and serve with hot pitta bread.

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Reviews

  1. I really liked the dressing in this recipe. My tip is to remember to wash and soak the cheese in fresh water to remove the salty brine. The salt is pretty overpowering if you don't if you have the genuine Cypriot article. Another good recipe Poppy!
     
  2. I liked this so much I want to thank you. I'm standing outside your house right now. Go see! One for my Best of 2018!!!
     
  3. I preferred it with the dredging of flour, actually! The slices went lovely and crispy on the outside and stringy inside. I used normal flour with lots of coarse ground black pepper (love that pepper!). The balsamic dressing was beautiful with the cheese, but I wasn't sure how long to cook it down--maybe I needed to reduce it much more, because I found that the cheese was swimming in the dressing. It was delicious, nonetheless. Thank you for sharing such a simple yet drool-making recipe :)
     
  4. Flour is completely unnecessary, but an option if you like it. Make sure your pan is oiled and hot, don’t turn or move slices for about 2 minutes to get a nice browning. Don’t rinse the brine, just don’t salt it, completely not necessary. Placed over a bed of baby spinach with pickled beets and honey roasted pistachios.
     
  5. Simple, elegant and so tasty! Served with salad greens like in the picture.
     
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RECIPE SUBMITTED BY

I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia. I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
 
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