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.
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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.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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