Honey-glazed pan-fried haloumi

Ready in 20 min­utes | Serves 3-4 as a starter | GF

Nadia - - FOOD HONEY -

TO SERVE

2 lemons 2 tsp honey Olive oil, for cook­ing 200g haloumi, cut into 1cm-thick slices 5 thyme sprigs, leaves only ½ pun­net cherry toma­toes 1 Tbsp bal­samic vine­gar

1 Zest and juice one of the lemons and add to a small bowl with the honey. Stir to com­bine and set aside. A few hand­fuls rocket or baby spinach 2 Tbsp lightly toasted flaked al­monds

2 Heat 2 tsp olive oil in a large non-stick fry­ing pan on medium heat. Cut other lemon in half and add to pan, cut side down, un­til lightly charred. Set aside.

3 Lightly wipe out pan and add an­other driz­zle of oil. Add haloumi and cook for 1-2 min­utes on each side un­til golden. Add thyme leaves to pan for the fi­nal minute. Set haloumi aside on a plate.

4 Add cherry toma­toes to the hot pan and cook for a few min­utes un­til skins are slightly charred and blis­tered. Add bal­samic vine­gar and shake the pan to coat toma­toes. Add honey and lemon mix­ture to the pan and let it bub­ble for a minute or two un­til syrupy.

5 Di­vide rocket be­tween plates and ar­range glazed haloumi on top. Spoon over cherry toma­toes and honey glaze. Sea­son with freshly ground black pep­per and sprin­kle over toasted al­monds. Serve with charred lemon halves for squeez­ing.

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