Halloumi by The Barbary

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Halloumi

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Halloumi

Middle Eastern

Side

15 mins

Cheese

Easy

Serves

We normally grill our halloumi over the fire at The Barbary, but a hot non-stick pan also works well here. The chilli, lemon, garlic emulsion is supposed to be punchy - so make sure you add plenty of chillies!

Recipe courtesy of

Ingredients

Chilli, lemon, garlic sauce

5 garlic cloves
5 red chillies or more depend if they are spicy or not (might have to add chilli flakes!)
80ml Lemon juice
salt
200ml olive oil
200ml veg oil

Halloumi steak

1 pack halloumi (240gr) for every 2 diners
Spring onion
Chilli, lemon, garlic sauce

Method

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Method

Chilli, lemon, garlic sauce

Blitz garlic chilli and lemon juice until smooth. Add salt
While you still blending the paste add the oil in a slow but constant drizzle to create an emulsion. If it splits don’t worry it will still taste good
Taste if it needs more salt. We find that sometimes it takes more chilli to get to the right flavour

Halloumi steak

Take the halloumi out of the package and cut it into 1cm thick steaks
Heat up a non-stick pan that can fit the halloumi
Sear the halloumi on both sides. If the pan is too small to sear all the pieces at once do it in batches
Put the seared halloumi in the pan and pour over the sauce, heat up the halloumi in the sauce until it is soft and warm.
Serve with freshly cut spring onions on top

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