Pan-fried halloumi with sumac

Name: Pan-fried halloumi with sumac
Yield: 4
Ingredients: 2 Tbsp Extra virgin olive oil, plus 1 extra teaspoon for frying the halloumi; 2 tsp Lemon juice; ½ tsp Sumac powder (Main); 200 g Halloumi, trimmed neatly (Main); 2 Tbsp Chopped mint (Main); 1 Tbsp Thyme leaves (Main)

for 4 people

Jan Bilton

Food writer and cookbook author.

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This nibble for drinks will feed 4-6. It is based on a recipe from the Fiji Hilton’s Koro restaurant. If the halloumi cools down, zap it briefly in the microwave.

Ingredients

2 Tbsp	Extra virgin olive oil, plus 1 extra teaspoon for frying the halloumi
2 tsp	Lemon juice
½ tsp	Sumac powder (Main)
200 g	Halloumi, trimmed neatly (Main)
2 Tbsp	Chopped mint (Main)
1 Tbsp	Thyme leaves (Main)

Directions

Whisk the olive oil, lemon juice and sumac together in a bowl.
Heat the extra oil in a small non-stick frying pan on medium. Place the block of halloumi in the pan and fry for about 3 minutes each side, until lightly golden.
Cut the halloumi into 8 slices crosswise and in half lengthwise. Keep a neat block shape. Drizzle with the sumac mixture and sprinkle with the herbs. Serve immediately from the frying pan.