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Halloumi Sliders

I’m fairly sure I’m not the only one when I say I have an intense love for halloumi cheese. There is nothing better than the cheesy and salty flavour of halloumi!

For this recipe I teamed it up with some freshly grated carrot, coriander and toasted flaked almonds. This recipe is incredibly simple, very fast to prepare and is lovely to enjoy as a snack or special entree this summer.

Happy sprouting, baking and cooking!

x Danielle

Halloumi Sliders

Ingredients

Serves: 6 people

1 carrot, grated finely (don’t grate on the chunky section of the grater, use the finer section)
1/4 red onion, diced as finely as possible
handful of fresh coriander, finely chopped
1/2 teaspoon of ground cumin
juice of 1/2 lemon
1 tablespoon of olive oil
1 packet of halloumi cheese
toasted almond flakes
more coriander for decoration

Instructions

In a small bowl combine the grated carrot, red onion, coriander, cumin, lemon juice and olive oil. Mix together and set aside.

Slice the halloumi cheese into thick pieces, the pieces need to be small enough to manage as finger food, but also thick enough so that they don’t break apart in the pan.

Heat a little olive oil in a large frypan and pop about 6-8 pieces in. Do not layer the halloumi or crowd the pan because then your halloumi will stew, you don’t want that!

Make sure to stand back a little bit while the halloumi is cooking because it tends to spit oil which can burn if it catches you!

After a few minutes turn the halloumi slices to cook on the other side. You’ll know it’s ready when the outside has gone a lovely dark caramel brown and the inside is all soft and gooey.

Cook the remaining halloumi and then serve this straight away.

If you let halloumi stand and go cold the cheese will go hard again and it will loose that tasty softness.

I like to serve this dish by popping the halloumi pieces onto a large wooden chopping board. Then pop a small amount of the carrot salad onto each piece.

Finish off with a sprinkle of toasted almond flakes and chopped coriander.

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