Pan Fried Haloumi

By Allan Yap & Nigel A. Skelchy

OK, I'm inspired to write. Or is that to regurgitate? ;-)

In any case, whatever it is, I felt I should share my experience of Pan Fried Haloumi.

I've seen this done by quite a few cooks. Nigella being the latest.

I didn't have her recipe but how hard could it be?

And I was correct in that it was easy.

I bought a packet of Haloumi cheese from TMC. Can't remember the brand. Sliced it in thirds and then divided that into 3 thin pieces each.

I drizzled a smattering of olive oil onto a hot non stick pan and waited for it to just being smoking.

Having thrown in the Haloumi I started to get worried that it would be like Mozarella and melt on me. But it didn't.

In less than a minute (at least it seemed like that) I flipped it and it was a nice golden brown.

Grated some yellow yellow lemon zest onto it and then squeezed half a lemon to add zing. I would imagine that it would taste divine with an herb sprinkled on top as well. Take your pick. Something herbaceous and grassy would be appropriate.

It was divine. Lemony, salty, firm, bitey, it was everything I had hoped it would be. Makes a brilliant starter.