Seared halloumi and chile mince

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

You can serve this as a topping for the lentils and beans dish or as a side.


  • 1 bunch fresh cilantro or parsley, chopped
  • 1 to 2 jalapeño or serrano chiles, chopped, seeded if you’d like less heat
  • 3 sweet mini peppers, seeded and chopped
  • Juice of ½ lime
  • Salt
  • 10 ounces (280 g) halloumi cheese, cut into slabs ¼ inch (6 mm) thick


    Morning or Evening

    Put the cilantro, chiles, sweet peppers, lime juice, and a good pinch of salt in a mini food processor and pulse to finely mince (or use a chef’s knife and mince the cilantro, chiles, and peppers together on a cutting board, then transfer to a bowl and stir in the lime and salt). Cover and refrigerate if doing this in the morning.


    Heat a large nonstick pan or griddle over medium heat. When a drop of water on the surface evaporates almost instantly, add the cheese slices in a single layer (in batches if necessary) and cook without disturbing them until nicely browned, 1 to 2 minutes. Flip with a thin spatula and brown the other side. Serve the cheese topped with the chile mince.