Herbaceous Cypriot Halloumi Saganaki with Grape Must Reduction

Name: Herbaceous Cypriot Halloumi Saganaki with Grape Must Reduction
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Appetizer
Ingredients: Halloumi cheese; All-purpose flour; Olive oil; Grape must; Balsamic vinegar; Honey; Fresh oregano leaves; Fresh mint leaves

Crispy Halloumi with a Sweet and Tangy Drizzle

A Mediterranean delight featuring salty, crispy halloumi cheese complemented by a rich, grape must reduction. Perfect as an appetizer or snack.

30 min
4
Easy

Ingredients

For the Halloumi

Halloumi cheese

200g, cut into 1cm thick slices

All-purpose flour

2 tbsp for dusting

Olive oil

1 tbsp

For the Grape Must Reduction

Grape must

200ml

Balsamic vinegar

1 tbsp

Honey

1 tsp

For the Herb Mixture

Fresh oregano leaves

1 tbsp, chopped

Fresh mint leaves

1 tbsp, chopped

Preparation

Preparing the Halloumi

Pat Dry

Pat the halloumi slices dry with paper towels to remove excess moisture.

Dust with Flour

Lightly dust the halloumi slices with flour on both sides.

Heat Oil

Heat olive oil in a non-stick skillet over medium heat.

Preparing the Grape Must Reduction

Combine Ingredients

Combine grape must, balsamic vinegar, and honey in a small saucepan.

Simmer

Bring the mixture to a simmer over low heat.

Reduce

Reduce until the mixture coats the back of a spoon, approximately 10 minutes.

Do not over-reduce the grape must as it can become too thick once cooled.

Cooking Process

Frying the Halloumi

Cook the floured halloumi slices in the skillet for about 2 minutes on each side until golden brown and crispy.

Reducing the Sauce

Stir the grape must mixture frequently to avoid it sticking to the pan.

Assembling

Drizzle the warm grape must reduction over the freshly fried halloumi before serving.

Plating & Serving