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Pan Fried Halloumi with Broccolini and Tomatoes

May 26, 2022

Halloumi is a firm cheese that stands up to pan frying without any breading or fancy treatment. Bathed in our Nocellara it's a fantastic treat turned into dinner along with roasted broccolini and tomatoes.

Pan Fried Halloumi with Broccolini and Tomatoes

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Servings

Use our Nocellara three ways ~ for frying cheese, roasting vegetables, and as a finishing oil. The bold flavor is needed with the saltiness of the halloumi and the sweetness of the roasted vegetables.

Author:

Olio Taibi

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Ingredients

For Vegetables

2 bunches broccolini, cut into 2" lengths
2 cups grape tomatoes, halved
2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

For Halloumi

8 ounces halloumi cheese, cut into 2" cubes, patted dry
2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil

To Serve

4 large 1" thick slices of bread, lightly toasted
1-2 TBS freshly squeezed lime juice
2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil
1-2 tsp Aleppo-style pepper (see note)

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Directions

For Vegetables

Preheat oven to 375.
On a sheet pan, toss together broccolini, tomatoes, 2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil, salt and pepper.
Roast for about 20-30 minutes, stirring about half way through, until tomatoes are softened and broccolini a little bit charred.

For Halloumi

In a cast iron or carbon steel pan, heat 2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil over medium high heat until a sprinkle of water on the oil sizzles hard.
Add halloumi in a single layer, and fry on a few sides to a deep golden brown. You don't need to brown all sides, but the more browning you do- the more flavor you get.

To Serve

Place each slice of toasted bread on a plate.
Top each slice with a quarter of the the vegetables and the halloumi.
Shower with lemon juice and Olio Taibi Nocellara Extra Virgin Olive Oil, then sprinkle with as much Aleppo-style pepper as you desire.

Recipe Note

Halloumi cheese is a fresh firm cheese with little moisture that stands up to high heat applications like pan frying and grilling. It's a traditional Cypriot cheese made from a blend of goat and sheep milks and sometimes also cow.

Aleppo-style pepper is fruity, mildly spicy, with a slight earthy flavor. If you don't have any, substitute smoked paprika or urfa chile.

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Pan Fried Halloumi with Broccolini and Tomatoes

Pan Fried Halloumi with Broccolini and Tomatoes

Category

Servings

Ingredients

For Vegetables

For Halloumi

To Serve

Directions

For Vegetables

For Halloumi

To Serve

Recipe Note

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