Recipe by Chef floWer
Growing up in a Cypriot family Hellim (also known as Haloumi) was a staple in our family. Mum either would fry or grill the cheese then served with lemon juice and crust bread for breakfast. Yes breakfast! She would never coat it with flour as I see many recipes on Zaar however you could coat this recipe in flour if you wish. You could easily slightly alter the olive oil, lemon juice, spring onion or chilli to suit your palate
Top Review by French Tart
I adore hellim cheese and this was a wonderful light lunch for me today! I used a chopped chipotle chilli to sub for the fresh one, but was able to pick some oregano from my winter herb garden. I pan fried my hellim slices and ate them with mache (lamb's lettuce) salad. Made for please make my recipe in the Aus/NZ forum, merci encore Rose! FT:-)
- 1 -2 tablespoon olive oil
- 1⁄2-1 tablespoon fresh lemon juice
- 1⁄2-1 tablespoon fresh oregano, finely chopped
- 1 small spring onions or 1 small green shallots or 1 small green onion, ends trimmed, thinly sliced
- 1⁄2 large red chili pepper, fresh & finely chopped (or more depending on your taste bugs)
- fresh ground black pepper
Haloumi or Hellim
- 1 tablespoon olive oil or 1 tablespoon olive oil flavored cooking spray
- 250 g halloumi cheese, drained, thickly sliced
- fresh oregano leaves (optional)
- 1⁄2 fresh lemon, sliced in wedges (optional)
Directions See How It's Made
- Whisk all dressing ingredients together (Olive oil, lemon juice, oregano, green shallot and chilli) in a small bowl. Taste and season with pepper. Set aside until Haloumi is cooked.
- To cook the Haloumi, heat a large non-stick frying pan over a high heat, with one tablespoon of olive oil or spray the pan with olive oil cooking spray. Once the pan was hot add haloumi and cook for one minute each side or until brown and heated through.
- Place the haloumi on a serving platter. Spoon over the dressing and sprinkle with oregano leaves and sliced lemon wedges. Serve immediately with crusty bread.