A quick easy end of summer dish before the watermelon has disappeared from the shops and before we start tucking into the autumnal dishes. I have to confess, I have been contemplating a few dishes even though the weather is still incredibly warm and humid here in Auckland. Possibly Octopus Braised in Red Wine this weekend to welcome my hubby back from Christchurch where he has been working with the fire service his past week. I am imagining it with big hunks of crusty bread and a nice glass Sangeovese.
But back to the recipe in hand. I love fried halloumi but sometimes it can be quick disappointing when it goes running in the pan and you end up with big big gloops of it on your plate rather than presenting a stylish dish. I have found within the New Zealand cheese brands that Over The Moon Halloumi and The Great Dairy Collective Halloumi hold their shape but I have by no means sampled every brand available. I have also notice it works better frying in a non stick pan with just a breath of oil or even on a panini press which we have been know to do in our lunch staff room. it’s amazing how versitile a panini press can be when the desire is there.
Which halloumi’s have you found to work well with frying and I will list them here? If you let the air dry it out a bit too it fries better.
Ingredients – 4 portions
- 2 cups instant couscous
- 2 cup boiled water
- 2 cup chopped watermelon (skin removed)
- 1/2 cup pomegranate seeds
- 1 block halloumi cheese
- Oil for frying halloumi
- large handful parsley, chopped
- handful coriander leaves, chopped
- 1 tsp sumac
- juice of 1 lemon
- 1/4 cup olive oil
- 1 clove garlic, finely chopped or pressed
- 2 spring onions, finely sliced
- Salt & Pepper to season
- To make the dressing, mix all the ingredients in a bowl.
- Slice the halloumi into 1/2 inch pieces.
- To cook the couscous, place the boiling water and instant couscous into a bowl and cover with a plate and stand for 5 minutes until the couscous has absorbed all the moisture.
- Fluff the couscous up with a fork and fold in the dressing, then the watermelon and pomegranate and season with salt & pepper. Place on a serving platter or bowl.
- Heat a few tablespoons of oil in a heavy bottom frying pan and fry the halloumi on both sides till golden.
- Arrange the fried halloumi on top and serve.
- This dish goes well with fish, chicken or lamb dishes, particularly Moroccan style dishes