Halloumi saganaki with sultanas and pecans recipe
Indulge in a mouthwatering Halloumi Saganaki recipe with a twist! Sweet sultanas and crunchy pecans (or walnuts) complement the savoury flavours perfectly
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Ingredients
Salsa:
- 1 Tbs butter
- 1 Tbsp rosemary leaves stripped from the stalk
- 1/3 cup golden sultanas
- 1 strip of lemon peel
- 1 small stalk of rosemary
- ΒΌ cup honey
- 2 pinches Aleppo pepper or a pinch of dried chilli flakes and smoked paprika, optional
- 1/3 cup chopped roasted pecans or walnuts
- 1 tsp fresh lemon juice
Fried halloumi:
- 250 grams halloumi cheese
- Olive oil for frying approx. 3 Tbsp
- 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.
Servings: 2 -4