On a recent visit to Riverside Farm in South Australia where sixth generation farmer Ellen Chatterton milks sheep and produces a variety of dairy products, I was inspired to make this delicious dish using her haloumi. Haloumi is a semi-hard brined cheese commonly made from sheep and goats milk that comes from Cyprus. It has a high melting point which means it can be fried or grilled and is often used as a protein substitute for meat. It’s a terrific standby cheese that keeps in the fridge for weeks and great to have as a backup for when a quick meal or snack is needed.
(Serves 4 snacks)
200 g haloumi
2 tbsp olive oil
1 tsp honey
1 tbsp baby capers
Pinch salt flakes
½ tsp dried chilli flakes
½ tsp sumac
½ cup fresh coriander
- Cut the haloumi into 4 thick slices.
- Finely grate the orange rind into a small bowl. Cut away the pith before segmenting, placing the segments in the same bowl. Squeeze the juice out of the remaining membrane into the bowl.
- Heat the olive oil in a non-stick pan and fry the haloumi slices until golden brown. Reserve to the side.
- Add the honey, orange rind, segments and juice together with the capers, salt flakes and chilli flakes and warm to melt and combine into a sauce.
- Serve the haloumi with the orange sauce spooned over the top, garnished with a sprinkling of sumac and fresh coriander.