Cheese. Cheese. Cheese.
We are huge fans over here at the Lampard house. For those of you who know Peter, you know that Peter’s diet would consist of 90% cheese if I let him (10% left over for the tortilla chip or cracker or whatever can help funnel said cheese into his mouth).
Much to Peter’s dismay, I try not to go overboard with the cheese dishes at home but this Date and Honey Halloumi is a dish that nearly made me change my mind. Give. me. all. the. cheese.
Date and Honey Halloumi
Halloumi is a semi-soft cheese usually made with a combo of goat’s and sheep’s milk. It has a high melting point and holds its shape really well so you can slice it up and put it on the grill (or if you’re Pristine circa 2012, your George Foreman) and get it nice and warm.
For this recipe, I dusted the halloumi in a thin layer of flour before a quick pan fry to brown the halloumi on all sides. Mmmmm salty, squeaky (you’ll see what I mean) goodness. But wait, there’s more.
Since we’re treating ourselves to this Mediterranean delight, why stop there? While the halloumi is still nice and warm, top it with a few date halves and drizzle a generous spoonful of honey over the entire dish.
Peter and I happily scarfed down this serving as an appetizer before our Chipotle Harissa Cauliflower dinner.
So easy. So damn good. Let’s hope Baby P gets our cheese genes and loves it as much as his parents do.
- Slice halloumi into .5 cm thick pieces
- Coat lightly in flour
- In a small pan, heat oil over medium heat
- Carefully pan fry each slice of halloumi until lightly browned on each side (1-2 min per side, per piece)
- Remove halloumi from pan and allow to drain on a paper towel before transferring to a clean plate
- Halve dates and place on top of halloumi
- Drizzle honey over halloumi and dates
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