National Post (National Edition)
HALLOUMI SAGANAKI
❚ 10 1/2 oz (300 g) halloumi cheese
❚ 1 large egg
❚ 1/4 cup (40 g) fine semolina or cornmeal
❚ 3 tbsp sunflower oil
❚ 2 tbsp honey
❚ 1 tsp finely chopped thyme leaves ❚ Couple of handfuls of arugula leaves
❚ 4 to 5 fresh figs, quartered (optional)
❚ 3 tbsp pomegranate seeds
❚ Black pepper
1. Cut the halloumi into 8 thick slices.
2. Beat the egg in a small bowl and spread the semolina or cornmeal out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or cornmeal so they have a crust around them.
3. Heat the oil in a nonstick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some paper towel to soak up any excess oil.
4. Meanwhile, heat the honey in a small saucepan with the thyme.
5. Now assemble the dish. Place the arugula on a serving plate and arrange the halloumi on top, nestling the figs around, if using. Drizzle a little of the hot honey over each slice of halloumi. Finish with a smattering of pomegranate seeds and grind some black pepper over the top.
Serves: 4 as part of a mezze