Yuuuuummy! That's all I have to say about this post. HALLOUMI has got to be one of my absolute favorite foods. I don't indulge in it too often, possibly once every couple of months. It is so simple and delicious. Perfect to top salads with and add to a snacking platter. Halloumi also reminds me of our time in Berlin. Thomas was getting his masters and was on a student budget when we first met, so he used to take me out to the corner falafel joints and I would jokingly call these romantic nights "Döner Dates". Haha ^^!
We hope you enjoy this recipe as much as we do. =)
Silvestre is the star of the show for this one!
Thank you Regina for your talent!
- 8 oz of halloumi
- ½ tbsp of Brazilian Iguaçu River Wildflower - Silvestre (Buy it on Amazon)
- 2 tbsp of olive oil
- 2 tsp of chopped thyme
- Black pepper to taste
- Slice the halloumi. In a small bowl combine olive oil, honey, thyme, and black pepper. Cover halloumi slices in the olive oil mixture and fry from both sides on medium-high heat for about 1-2 minutes, until golden brown color.
Tahini white bean dipping sauce:
- 2 tbsp of tahini
- Half of 15.5 oz can of cannellini beans (about 7-8 oz)
- 2 cloves of garlic
- 1 tsp of cumin
- 1 tsp of paprika
- Lemon juice to taste
- Salt and pepper to taste
For the platter:
- Pomegranate seeds
- Green olives
- Mixed nuts
- Tahini white bean dipping sauce
- Fried halloumi
Puree all ingredients in a blender until smooth. Add in a small amount of olive oil. Serve the dipping sauce on a platter with fried halloumi cheese.