Favorite Recipes of Maverick Swaniel Harrienger

{January 29, 2016}   Halloumi with Quick Sweet Chili Sauce (Simply Nigella, 2015, page 13)


  • 3 fresh red chilies
  • 2 tablespoons honey
  • 1 lime, halved
  • 1 8-ounce block black halloumi cheese
  • Salad leaves + extra-virgin olive oil (serving)


  1. Slice 2 of the chilies, leaving the seeds in, then seed the 3rd + chop it into a fine dice + add into a small saucepan, along with the honey, + squeeze 1 teaspoon lime juice from 1 half of the lime.  Put the pan on the smallest ring of on the stove, bring it to a bubble, then turn the heat down low, + let it foam away for 4 minutes.  Stir frequently.  Never leave the pan unattended.
  2. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, + pour as much or as little oil over them as you want.  Cut the un-juiced lime half into wedges, and put one on each plate (optional).
  3. Slice the halloumi block into the 8 pieces, + heat the cast iron skillet or heavy-based frying pan.  When it’s hot, add the slices + cook them for 30-60 seconds until they are tiger-striped underneath.  Then turn the slices over and cook until the side is patchily bronzed, too.
  4. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chili in their honeyed glaze over the cheese.  Eat immediately.

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