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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
Cook the halloumi at the last minute to preserve that perfect textural balance of melted cheese that is still soft, chewy and slightly squeaky. The pungent saltiness of the halloumi goes beautifully with the sweet onion.
First prepare the onion salad. When you are ready to eat, rub the thyme all over the slices of halloumi. Place a griddle pan or large frying pan over a high heat (or you can use a barbecue). When hot, lay the slices of halloumi in the pan (or on the barbecue) and cook for 2–3 minutes on either side until seared but soft in the middle. Remove and serve immediately with the grilled onion salad, b