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Home Gebakken halloumi met honing, walnoten en rucola

Vegetarian Quick Mediterranean Spring Summer Lunch Main course

Halloumi is one of those ingredients that almost makes the dish for you. Fry the slices until golden, place them on a bed of arugula and drizzle some honey over them. That's all, and yet it tastes like something special. The combination of salty, sweet and the slightly bitter arugula just works. Perfect as lunch, a light main or an impressive starter when friends come over.

Recipe

Pan-fried halloumi with honey, walnuts and arugula

Pan-fried halloumi with a drizzle of honey, roasted walnuts and peppery arugula. A vegetarian dish that looks luxurious but is surprisingly quick to get on the table.

Course	Main course
Kitchen	Mediterranean
Servings	2 people

Preparation time

Preparation time	5 min
Total	15 min

Equipment

Frying pan
Cutting board
Sharp knife
Paper towels
Serving board or plate

Ingredients

250 g halloumi
60 g arugula
40 g walnuts
2 tbsp honey
1 tbsp olive oil
½ lemon
Freshly ground black pepper

How to make pan-fried halloumi with honey, walnuts and arugula?

Slice the halloumi into about 1 cm-thick slices and pat them dry with paper towels.
Toast the walnuts in a dry frying pan over medium heat for about 2 to 3 minutes, until golden and fragrant. Remove them from the pan and set aside.
Heat a drizzle of olive oil in the same pan over medium heat. Fry the halloumi slices 2 to 3 minutes per side until nicely golden.
Spread the arugula over a serving dish or plates. Place the warm halloumi on top.
Scatter the toasted walnuts over and drizzle the honey over the halloumi.
Squeeze the half lemon over, finish with a grind of black pepper and serve immediately.

Cooking mode Prevents your screen from going to sleep

A good frying pan makes all the difference with halloumi. You want the cheese to seal quickly so it stays crispy on the outside and soft inside. Make sure the pan is properly hot before you add the slices, and turn them only once.

Want to make this dish a bit more substantial? Add some cooked lentils or chickpeas to the arugula for extra filling. A few sun-dried tomatoes or olives and you'll have a complete plate without much extra effort.

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