We have all been there..tough, rubbery Halloumi is really no fun at all to eat so here are some tips to achieve that soft, squidy and delicious halloumi each and everytime with a few spices thrown in for good measure!
- Halloumi will smoke as you cook it. Don’t be alarmed—you’re not doing anything wrong. Just turn on the vent, open a window, or run a fan.
- The cheese should soften as it cooks, but no liquid should escape and it won’t melt. You can poke it with your spatula to test its consistency.
- Beware of refrigerating the cooked halloumi for use on another day; refrigeration tends to make fried halloumi too hard and firm.
- Always always preheat a nonstick frying pan over a high heat.
- Dry the halloumi cheese slices by blotting them with a paper towel, very important step.
- Place the slices on a plate and brush both sides lightly with the olive oil to coat each thoroughly do not pour oil into the pan as this cheese is already pretty high in fat!
- Sear the cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other and then go ahead and add your spices like ground turmeric, chilli flakes and salt at the very end.