Haloumi with basil
I love haloumi. It’s probably on my top 10 favourite foods and I always make sure I have a block in the fridge. Cooked low and slow it turns beautifully silky whilst turning up the heat creates a crunchy crust that shelters a salty chewy centre.
It’s a great substitute for meat in a wrap and because of it’s richness a little goes a long way. I’ll do a haloumi wrap post at some point – olives, tomatoes and fried kidney beans are what usually go in mine!
Back on topic, my favourite way to have it is fried it face down on top of a basil leaf and olive oil. The basil goes crunchy and is an amazingly aromatic and sweet contrast to the salty haloumi. You can also grill it which certainly keeps it on the healthier side of frying, but sometimes you need to treat yourself.
- Fresh basil leaves
- Olive oil
- Slice up your haloumi as thick or thin as you like. I tend to go for about 5mm wedges
- Place a fresh basil leaf on each piece of haloumi
- Add olive oil to a medium heat pan and carefully place in the haloumi, basil face down. Pushing down on it helps to gel the leaf to the cheese.
- Carefully rotate and continue to cook until you have the desired colour on both sides
- Have a little bit of patience once cooked - I usually burn the roof of my mouth on this stuff every time I have it!