Honey halloumi
Low FODMAP option, vegetarian option*Tablespoons are in Australian tablespoons. Use ml for international accuracy.1 Australian tablespoon = 4 American, Canadian and New Zealand teaspoons.1 Australian tablespoon = 3 1/2 British teaspoons
Ingredients
- 40ml (2 tablespoons)* honey or maple syrup
- 20-40ml (1 - 2 tablespoons)* lemon juice
- 20ml (1 tablespoon)* garlic infused oil or oil of choice
- 180-225g block good quality halloumi
- 30ml (1 1/2 tablespoons)* water
- 1/4 - 1/2 teaspoon cornstarch (see notes)
Instructions
- Combine the honey or maple syrup, lemon juice and garlic infused oil in a small pot. Set aside.
- Thoroughly preheat a saucepan over a medium high heat. Once heated, add a very light splash or spray of oil. This is an extra insurance policy against the haloumi sticking, but thoroughly heated pan is the best way to ensure this.
- Slice the haloumi and add it evenly spaced to the pan - it should sizzle on impact. Allow it to cook for 10-15 seconds before flipping the first piece. The idea is for the haloumi to develop a golden brown crust and become gooey inside. You don't want it to get too brown before it becomes gooey, or not get any colour, so adjust the heat accordingly.
- Flip each piece of halloumi and repeat on the other side. While you're flipping, turn the heat on for the pot of honey sauce and allow it to come to a simmer (this should happen quickly).
- In a small bowl, combine the water and cornstarch. Once a slurry forms, pour this into your honey sauce and stir to combine. It should thicken quickly, but cook it until it reaches your desired consistency.
- Once all the pieces of halloumi are off cooked on both sides, take the pan off the heat.
- Taste and adjust your sauce to your preferences and add any extra seasonings. Pepper and chilli flakes are what I generally use.
- When the sauce has thickened to your liking, remove it from the heat and pour it over the pan of halloumi. Serve immediately.
Notes
- Read the body of the post for my tips on cooking halloumi and brand suggestions.
- Use maple syrup for a lower FODMAP alternative to honey. See the body of the post for FODMAP notes.
- Add lemon juice according to the acidity of your lemons and your preference.
- If you like a thinner sauce, use 1/4 teaspoon cornstarch. If you like a thicker sauce, use 1/2 teaspoon cornstarch.
- Make sure the cornstarch is gluten free if it needs to be.
- See the body of the post for suggested added flavourings.
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