Pan-Fried Halloumi with Lemon, Capers & Crispy Sage
Ingredients
- 10 ounceshalloumi cheese
- 1fresh lemon
- 2 tablespooncapers
- 8fresh sage leaves
- 3 tablespoonolive oil
- ·sea salt
- ·black pepper
Prep
- 01
Pat the halloumi dry and cut into 1/3-inch slices.
- 02
Halve the lemon and have the capers on hand.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the sage leaves and cook for 1 minute until crispy and fragrant. Transfer to a paper towel and set aside.
- 02
Cut the halloumi into 1/3-inch-thick slices. Pat dry with paper towels.
- 03
Add 1 tablespoon olive oil to the same skillet and heat over medium-high until very hot. Working in batches to avoid crowding, sear the halloumi for 2 to 3 minutes per side, until golden and beginning to soften. Transfer to a serving plate.
- 04
Drain the capers and scatter them over the warm halloumi. Crumble the crispy sage on top.
- 05
Cut the lemon in half and squeeze generously over everything. Season with sea salt and black pepper to taste. Serve immediately.
Spice Tips
For deeper warmth, add 1/4 teaspoon red pepper flakes to the oil before searing the halloumi. For herbal complexity, substitute basil or mint for the sage. A small pinch of sumac sprinkled at the end echoes the lemon brightness with a slightly tart edge.
Halloumi's high melting point means it won't collapse in the pan. For extra brightness, a splash of white wine or a pinch of smoked paprika can be added to the pan after searing.