FRIED HALLOUMI WITH OLIVE TAPENADE

February 01, 2015

I came across halloumi a few years ago and fell in love with it. A cheese that holds up when you fry it, or even on the grill. How good is that?! It has a really nice firm texture and an unmistakable squeak as you eat it. Halloumi is quite mild and lends itself well to the briny tapenade. Simplicity...

1 package halloumi (250g)
3 tbsp flour
1 pound kalamata olives (pitted)
2 cloves finely chopped garlic
½ cup olive oil
3 tbsp capers
8 anchovy fillets
1 tbsp lemon juices and zest
salt and pepper

-in a bowl, add the finely minced olives, garlic, capers, anchovies, parsley and lemon juice and zest -cut the cheese into nice thick slabs -dredge the cheese in the flour -sautee the cheese slices in...
See the full directions on my site

Nutritions

Calories
751

Sodium
2183mg
90% DV

Fat
67g
103% DV

Protein
15g
30% DV

Carbs
25g
8% DV

Fiber
5g
21% DV