Mary Berry Pan Fried Halloumi

Mary Berry’s Pan Fried Halloumi is made with halloumi cheese, panko breadcrumbs, plain flour, egg, sunflower oil, cherry tomatoes, red onion, garlic, balsamic vinegar, piquant baby red peppers, and fresh basil. This easy Pan Fried Halloumi recipe creates a delicious appetizer or light meal that takes about 30 minutes to prepare and can serve up to 4 people.

This Pan Fried Halloumi Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Pan Fried Halloumi Ingredients:

• 1 × 250g (8.8 oz) block of halloumi cheese
• 25g (1 oz) plain flour
• 1 large egg, beaten
• 2 tbsp milk
• 50g (2 oz) panko breadcrumbs
• About 2 tbsp sunflower oil
• Lamb’s lettuce leaves, to serve

For The Tomato Chutney

• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 1 garlic clove, crushed
• 350g (12 oz) cherry tomatoes, cut into quarters
• 2 tbsp balsamic vinegar
• 2 tsp light muscovado sugar
• 6 mild piquant baby red peppers in oil (from a jar), drained and finely sliced
• 1 tbsp chopped basil

How To Make Mary Berry Pan Fried Halloumi?

1. Make the chutney: Heat 1 tbsp olive oil in a small frying pan over high heat. Add 1 finely chopped small red onion and fry for 2–3 minutes until softened. Add 1 crushed garlic clove and cook for an additional minute. Stir in 350g (12 oz) quartered cherry tomatoes, 2 tbsp balsamic vinegar, 2 tsp light muscovado sugar, and 6 finely sliced mild piquant baby red peppers. Cook the mixture for 5–10 minutes, stirring occasionally, until it has reduced and the tomatoes are softened but still retain their shape. Season with salt and pepper, stir in 1 tbsp chopped basil, and set aside to cool.
2. Prepare the halloumi: Cut the 250g (8.8 oz) block of halloumi into eight thick slices. Set up three plates: place 25g (1 oz) plain flour seasoned with salt and pepper on the first plate, the beaten egg mixed with 2 tbsp milk on the second, and 50g (2 oz) panko breadcrumbs on the third. Coat each slice of halloumi in the seasoned flour, then dip in the egg mixture, and finally toss in the breadcrumbs until fully coated.
3. Cook the halloumi: Heat about 2 tbsp sunflower oil in a large frying pan over high heat. Fry the breadcrumb-coated halloumi slices for 2 minutes on each side until golden and crisp.
4. Serve: Serve the crispy fried halloumi with the tomato chutney and a few lamb’s lettuce leaves.

Recipe Tips:

• Use Fresh Halloumi: Fresh halloumi cheese tastes the best and cooks perfectly. Old halloumi can get too salty and hard.
• Dry the Halloumi First: Before you coat the halloumi in flour, dry it with a paper towel. This makes the flour stick better and helps the halloumi get crispy.
• Don’t Overcrowd the Pan: Cook the halloumi in small batches if needed. If you put too much in the pan at once, it won’t get as crispy.
• Fix the Chutney Consistency: If your tomato chutney is too thick, add a little water while cooking. If it’s too thin, cook it a bit longer to make it thicker.
• Serve Right Away: Halloumi tastes best when it’s hot and crispy. Serve it immediately after cooking for the best flavor and texture.

What To Serve With Pan Fried Halloumi?

This crispy Halloumi pairs well with roasted vegetables, a fresh green salad, couscous, or warm pita bread. It can also be served alongside grilled vegetables, quinoa, hummus, or tabbouleh for a tasty and filling dinner.

How To Store Leftovers?

• Refrigerate: First, let the leftover Pan Fried Halloumi cool to room temperature. Then, store it in an airtight container and place it in the refrigerator. It will stay fresh for up to 2 days.
• Freeze: This recipe is not recommended for freezing because the texture of the halloumi may become rubbery and less enjoyable after being frozen. It’s best to enjoy it fresh or within a couple of days after refrigerating.

How To Reheat Leftovers?

• In The Oven: Preheat the oven to 180°C (350°F). Place the halloumi on a baking sheet and heat for 5-7 minutes until warmed through and slightly crispy.
• In The Microwave: Place the halloumi on a microwave-safe plate and heat on medium power for 30-40 seconds. Be careful, as the cheese can become soft and rubbery.
• On The Stove: Heat a non-stick frying pan over medium heat. Cook the halloumi slices for 1-2 minutes on each side until they are heated through and regain some crispiness.

Mary Berry Pan Fried Halloumi Nutrition Facts:

Serving Size: 1 serving (about 100g)

• Calories: 256
• Total Fat: 21g
• Saturated Fat: 15g
• Cholesterol: 70mg
• Sodium: 670mg
• Potassium: 40mg
• Total Carbohydrate: 4g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 14g

Try More Mary Berry Recipe:

• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Lasagne Express
• Mary Berry Spatchcock Poussin
• Mary Berry Spatchcock Poussin