FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
Halloumi
Middle Eastern
Side
15 mins
Cheese
Easy
Serves
4+

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
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method

Chilli, lemon, garlic sauce

  1. Blitz garlic chilli and lemon juice until smooth. Add salt
  2. 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
  3. Taste if it needs more salt. We find that sometimes it takes more chilli to get to the right flavour

Halloumi steak

  1. Take the halloumi out of the package and cut it into 1cm thick steaks
  2. Heat up a non-stick pan that can fit the halloumi
  3. Sear the halloumi on both sides. If the pan is too small to sear all the pieces at once do it in batches
  4. 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.
  5. Serve with freshly cut spring onions on top

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Honey & Co
Stuffed aubergine boats
Middle Eastern
Sharing plate
45 mins
Vegetables/vegetarian
Easy
Honey & Co
Steak fatoush salad with grapes and tomatoes
Middle Eastern
Main
30 mins
Beef
Easy
Honey & Co
Spring lamb meatballs with broad beans and courgettes
Middle Eastern
Main
1 hour
Lamb
Easy