Halloumi saganaki with sultanas and pecans
User Reviews
0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Servings
2 -4
-
Cuisine
Greek
Halloumi saganaki with sultanas and pecans
Report
Indulge in a mouthwatering Halloumi Saganaki recipe with a twist! Sweet sultanas and crunchy pecans complement the savoury flavours perfectly
Share:
Ingredients
Salsa:
- 1 Tbs butter
- 1 Tbsp rosemary leaves stripped from the stalk
- 1/3 cup sultanas golden
- 1 lemon peel strip
- 1 rosemary small stalk
- ¼ cup honey
- 2 pinches Aleppo pepper or a pinch of dried chilli flakes and smoked paprika, optional
- 1/3 cup chopped roasted pecans
- 1 tsp lemon juice fresh
Fried halloumi:
- 250 halloumi cheese
- olive oil approx. 3 Tbsp, for frying
- lemon wedges to serve
Instructions
- To make the sultana and pecan salsa heat the butter in a small frying pan. Once frothy, fry the rosemary leaves for a minute until sizzling. Drain the butter and rosemary through a small fine sieve and set the leaves aside.
- Return the butter to the pan and add the sultanas, strip of lemon peel, small piece of rosemary and pan fry for a minute or so in the browned butter.
- Add the honey and Aleppo pepper (or chilli and smoked paprika) and bring that to a bubble. Once bubbling remove the lemon rind and rosemary and add the roasted pecans and a teaspoon of lemon juice.
- Put the halloumi cheese on kitchen paper and pat dry. Heat a nonstick frying pan and add a good splash of olive oil (about 3 tablespoons).
- Cut the halloumi into thick strips. Fry over medium heat until golden brown on each side.
- Serve on a plate topped with warm honey salsa and lemon wedges on the side.
Notes
- Make the sultana and pecan salsa in advance.
- Serve the halloumi saganaki hot and straight out the pan.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
