Haloumi with lemon and zaatar
Haloumi is a firm, salty cheese made from sheep's, goat's or cow's milk. It has Middle Eastern and Mediterranean origins and is also made locally. It is usually eaten cooked.
Photo: Marina Oliphant
Have your say
- 250g haloumi cheese
- flour for dusting
- olive oil
- ½ lemon
- 1 tsp zaatar (a spice mixture made of thyme, sesame seeds and sumac, available from Middle Eastern or Mediterranean food shops. If unavailable, use either dried thyme or oregano).
Cut haloumi into 1 cm slices and lightly dust in flour. In a pan over a medium-high heat, fry slices of cheese in oil until golden brown. Gently flip over and cook a minute longer. Don't worry if the cheese breaks up. It should now be melting a little.
Sprinkle with zaatar spice and a good squeeze of lemon juice. Remove from the pan and place around the vine-baked mushrooms.