5 Reviews

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!

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Missy Wombat April 26, 2003

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 :)

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p.g.cher October 25, 2009

Simple, elegant and so tasty! Served with salad greens like in the picture.

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rosslare April 26, 2010

Super recipe. The slight sweetness in the dressing really compliments the salty cheese. I served with a green salad and some of the dressing spooned over the lettuce as well as the cheese.

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Sackville April 11, 2006

I loved this!!! I took Missy Wombat's advice and soaked the brine from the cheese first. The dressing is very yummy and the cheese turned out perfect. I cut the cheese smaller because I served it as part of a finger food platter...mmmm yum. Thank you Poppy.

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Fairy Nuff July 31, 2004
Halloumi Cheese with caramelised balsamic vinegar