Halloumi pan-fried with Parsley Caper Sauce
Preparation time: 30 min.
Halloumi is a lightly salted hard cheese from Cyprus. It has a high fat content and is great grilled or pan-fried. It will not melt even at high temperatures. Like its counterpart, Kefalotyri, it is made from sheep's or goat milk. A great recipe for the unexpected vegetarian guest and a tasty accompaniment to roasted veggies.
Nowadays Halloumi is available in most parts of the world, especially in Greek and Middle Eastern food stores. Allow at least 2 slices of cheese per person when serving it as an appetizer.
- 250 gr (9 oz) of Halloumi or Kefalotyri cheese, sliced into 1 cm slices
- 2-3 tbsp olive oil for pan frying
- 2 tbsp capers, rinsed
- 1/4 cup lemon juice
- 1/2 cup fresh chopped parsley
- 1/4 cup extra virgin olive for the caper sauce
- 1 medium size onion, peeled and sliced thinly
- salt and freshly ground pepper
The addition of extra salt might not be necessary as both Halloumi and Kefalotyri are lightly salted.
Heat olive oil in a saucepan over medium-high heat. Pan fry or grill Halloumi slices until it starts getting nicely brown around the edges. Set aside on kitchen towel until ready to use.
Add a bit more olive oil to the saucepan, if necessary, and sauté the onion slices for about 5 minutes or until they start getting soft. Set aside.
In a small bowl, mix lemon juice, capers, parsley and olive oil. Taste for salt and pepper.
Set Halloumi cheese on serving plates, add onion slices on the side and pour caper sauce on top of it.