Pan-Fried Halloumi Cheese & Tomatoes With Lebanese Pickles, Lemon Juice & Oregano.
I’ve had a love affair with Middle Eastern food for some time now and it’s my all-time favorite type of food. Recently, I discovered grilled halloumi cheese on the menu of one of my go-to restaurants in Charlotte. Halloumi is a type of cheese from Cyprus made from goat’s milk which is often served grilled because of its density. I wanted to serve the halloumi with tomatoes and pickles to help balance out the richness of the cheese. The acidity of the lemon juice and pickles really brings out the flavors of the cheese. Although eating cheese like this may seem odd, I promise you that it’s actually quite amazing. I promise you will love it!
Serves ~5 as a side dish.
- 16 oz halloumi cheese, sliced (you can sometimes find this at a regular grocery store, but it will be cheaper purchasing at an International/Middle Eastern grocery store)
- Lebanese vinegar pickles (you can find an International/Middle Eastern grocery store – American style pickles should not be substituted for these)
- 5 plum tomatoes, sliced
- 3-4 tbsp lemon juice
- sea salt
Begin by layering the the sliced tomatoes and pickles onto your serving dish.
Heat a non-stick pan on medium/high heat and spray with cooking spray. Once hot, add the sliced halloumi to the pan. Cook for about 2 minutes on each side, until lightly browned.
Once the cheese is cooked, place on top of the tomatoes and pickles. Drizzle the lemon juice evenly over top with a sprinkling of oregano and sea salt. Serve immediately after cooking the cheese tastes best when warm.