Salted Caramel Halloumi & Apple

24 Apr

Halloumi is a food that I have known about for years, eaten once or twice in restaurants but never prepared at home until I moved here.

Never heard of it or don’t know what it is … here’s the spiel:

Halloumi or Hallumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goats’ and sheep milk, and sometimes also cows’ milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.

 

If you’ve never tried it then do, its different to other cheeses in texture and makes a great meaty addition to salads. The only way I have ever eaten it is sliced and fried or grilled …and my friend tells me its great done on the BBQ so I must try that soon!  Trust me its delish!

This recipe is from Sarah Wilson and is a really handy and quick snack when you’re hungry but trying not to reach for sweet or unhealthy food.

SALTED CARAMEL HALOUMI & APPLE

1 apple sliced into 5mm wedges
6 slices haloumi cheese (cut 5mm thick)
sprinkle of cinnamon (optional but reccomended by me)
salt

Place the haloumi and apple slices in a hot non-stick pan.

Shake the pan a little so the haloumi juice spreads and coats the apple.

Cook both sides (until both apple and haloumi are a lovely caramel colour).

Toss cinnamon and salt over the lot and serve.

Beware you are going to want to lick the plate!

 

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