Halloumi Bites

by Nigella. Featured in NIGELLA EXPRESS

Introduction

These are messy to eat and are probably best as part of a table, rather than as a tray-bound snack. But I wouldn't count these out as finger food, so long as you dole out enough paper napkins.

For US cup measures, use the toggle at the top of the ingredients list.

These are messy to eat and are probably best as part of a table, rather than as a tray-bound snack. But I wouldn't count these out as finger food, so long as you dole out enough paper napkins.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS

2007

Buy Now

As featured in

NIGELLA EXPRESS

2007

Buy Now

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Serves: 10-12 as part of supper

Metric Cups

80 millilitres garlic infused olive oil (or regular olive oil)
2 tablespoons fresh lime juice
pepper
3 tablespoons chopped fresh parsley
750 grams halloumi (drained)

¼ cup garlic flavored oil (or regular olive oil)
2 tablespoons fresh lime juice
pepper
3 tablespoons chopped fresh parsley
24 ounces halloumi (drained)

Method

Combine the oil, lime juice, pepper and parsley in a large shallow dish.
Slice the drained halloumi into 5mm / ¼ inch-wide pieces, and then cut each slice in half again. Don't worry if bits splinter as you cut.
Heat a heavy-based frying pan and dry-fry the slices of cheese, in batches, until golden on both sides — this should take only a minute or so in a hot pan.
Put the fried halloumi into the shallow dish containing the other ingredients as you go, and then turn the halloumi about to coat each piece before turning into a serving dish.

Combine the oil, lime juice, pepper and parsley in a large shallow dish.
Slice the drained halloumi into 5mm / ¼ inch-wide pieces, and then cut each slice in half again. Don't worry if bits splinter as you cut.
Heat a heavy-based frying pan and dry-fry the slices of cheese, in batches, until golden on both sides — this should take only a minute or so in a hot pan.
Put the fried halloumi into the shallow dish containing the other ingredients as you go, and then turn the halloumi about to coat each piece before turning into a serving dish.