Thursday, 4 July 2013

Grilled Haloumi & Fresh Lime

While searching through the fridge yesterday I came across a packet of haloumi, just what I needed to fill the mid-afternoon hole in my stomach. We also had a bowl full of fresh limes as the perfect accompaniment.

Grilling haloumi is so simple, the key to it is eating is fresh from the grill when its hot as when it begins to cool down the texture becomes chewy. There is no need to use any oil or butter just be sure to use a non-stick pan.

I used a flat grill plate and put the gas on medium, I sliced the haloumi about 3cm thick and put into the grill. You will see water coming out from the cheese and when it has evaporated completely, it should begin to brown on that side. Once it feels 'stable' enough to flip, turn the cheese and allow the other side to become golden brown before serving. Dress with fresh lime or lemon juice.

It was so good that I made it as an entree for dinner as well! 

Melanie xo