Hooray for Halloumi
1 pack halloumi
1 bunch flat leaf parsley
Salt and freshly ground pepper
1/2 red chilli, finely chopped
1 frying pan
wooden spoon / spatula to scrape cheese
Cut your halloumi into 1cm wide blocks.
Heat up some olive oil in a fying pan on a medium to high heat (not extra virgin as this burns at a low temperature and you'll get black halloumi).
Fry gently until you have a golden crisp edge, then flip over. Add the chopped chilli to warm through and crisp up the other side of the halloumi.
Serve two - three pieces of halloumi per person as a starter arranged with the chopped parsley, chilli and a lemon piece so your guests can squeeze on themselves. The lush green parsley and hot red chilli look incredible against the milky white and caramelised halloumi.