Halloumi with Honey and Cashews
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings/Yield: 8 Servings
Halloumi cheese has a really high melting point, allowing it to be pan-fried or even grilled without turning to goo. We like to think of it as the cheese curds of Cyprus. This halloumi with honey and cashews recipe is so beautifully simple we almost feel a little silly calling it a recipe, but this one is too good to keep to ourselves. Most fried halloumi recipes lean toward the savory, but we love it with a sweeter touch. Put it on the table with flatbread and cucumbers for a Middle Eastern-style breakfast, or with a plate of baklava, fresh fruit, and thyme tea for a Moroccan afternoon repast. Try this fried halloumi recipe with our jeweled rice with pistachios and stuffed figs with goat cheese recipe.
1 tablespoon olive oil
8 ounces halloumi cheese, cut into ¾” cubes
1 tablespoon wildflower honey
½ cup SantéⓇ Cardamom Cashews
Fresh mint leaves
In a large nonstick skillet heat oil over medium. Add cheese and cook, turning occasionally, until browned on all sides.
Place halloumi on a serving plate. Drizzle with honey, sprinkle with cashews, and garnish with mint.