Oregano & Chilli Haloumi / Hellim
photo by French Tart
- Ready In:
- 1 -2 tablespoon olive oil
- 1⁄2 - 1 tablespoon fresh lemon juice
- 1⁄2 - 1 tablespoon fresh oregano, finely chopped
- 1 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)
- 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.
Questions & Replies
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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:-)
Chef Flower thank you so much for sharing this wonderful treat. I personally couldn't think of anything more wonderful than this for breakfast. Oh Yum. I love Haloumi/Hellim, like Leggy Peggy it is one of my favorite cheeses. I can't seem to get enough of this tasty salty cheese. I love the recipe, the chili and lemon send it over the top. I used both french shallots and green onion in this dish. So good. I will be enjoying this often....Kudos Baby Kato
Haloumi/hellim is one of my all-time favourite flavours, and this recipe certainly does it justice. I made this as written (using the larger measurements) and loved every bite. I was especially impressed by how mild the chili was in the dressing. Also, Chef floWer is quite right in saying that the cheese does not need to be floured. She's also right that this makes a mighty fine breakfast food. Yummo!
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