National Post ePaper

HALLOUMI SAGANAKI

Serves: 4 as part of a mezze

■ 10 1/2 oz (300 g) halloumi cheese

■ 1 large egg

■ 1/4 cup (60 ml) fine semolina or cornmeal

■ 3 tbsp (45 ml) sunflower oil 2 tbsp (30 ml) honey

■ 1 tsp (5 ml) finely chopped thyme leaves

■ Couple of handfuls of arugula leaves

■ 4 to 5 fresh figs, quartered (optional) ■ 3 tbsp (45 ml) pomegranate seeds

■ Black pepper

1. Cut the halloumi into 8 thick slices.

2. Beat the egg in a small bowl and spread the semolina or cornmeal out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or cornmeal so they have a crust around them.

3. Heat the oil in a non-stick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some paper towel to soak up any excess oil.

4. Meanwhile, heat the honey in a small saucepan with the thyme.

5. Now assemble the dish. Place the arugula on a serving plate and arrange the halloumi on top, nestling the figs around. Drizzle a little of the hot honey over each slice of halloumi. Finish with pomegranate seeds and grind some black pepper over the top.

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2021-09-22T07:00:00.0000000Z

2021-09-22T07:00:00.0000000Z

https://nationalpost.pressreader.com/article/281719797725961

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