Mediterranean Grilled Haloumi
This delicious haloumi recipe features savory grilled slices topped with a medley of pine nuts, seeds, garlic, and zesty peppercorns, all drizzled with a touch of lemon juice and garnished with fragrant mint leaves. Easy to prepare and bursting with flavor, this dish is perfect for a quick and satisfying meal.
— Constant Cookbook
Ingredients
- 150 g Haloumi
- 1 tsp olive oil
- 2 tbsp pine nuts
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 leaf of spring onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp peppercorns in brine
- 1 tsp lemon juice
- Salt to taste
- A few fresh mint leaves
Instructions
- Slice the haloumi into slices about 1 cm thick. In a non-stick coated grilling pan, heat the olive oil on medium-high heat.
- Sprinkle the spring onion slices into the pan and let fry for about a minute. Lay the haloumi slices in the pan, slightly separated from each other. After about 2 minutes, sprinkle in the pine nuts, seeds, and garlic, and let grill.
- When the underside of the haloumi has orange-brown lines, flip the haloumi slices over. Sprinkle in the peppercorns and let grill until the second side has orange-brown lines.
- Remove from the pan and drizzle over the lemon juice. Sprinkle with salt to taste and add the fresh mint for that gentle aroma. Let the haloumi cool off for a minute or two and eat while warm.
Yield
Serves 2
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