Sick of all of the vegetable or grain sides you serve with chicken dinner? Why not serve a side of cheese? The fantastic thing about halloumi, which is sold in blocks, is that it crisps up on the outside and but doesn’t melt when you pan sear it. The inside just turns delectably warm and chewy. Lots of interesting textures go into this dish, including crunchy pine nuts and chewy golden raisins (but you can use any dried fruit you have on hand). Try varying the way you cut the halloumi into triangles for visual variety and arrange the results on a big platter.
3 tablespoons golden raisins
1 tablespoon white balsamic vinegar
1 (8.8-oz.) pkg. halloumi cheese
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts, toasted
2 tablespoons chopped fresh flat-leaf parsley
Sat fat 14.92g
How to Make It
Combine raisins and vinegar in a small bowl; let stand 10 minutes.
Cut halloumi into 4 (½-inch-thick) slabs. Cut each slab diagonally into triangles.
Melt butter in a large skillet over medium-high. Add cheese triangles in a single layer; cook until browned, 2 to 3 minutes per side. Transfer cheese to a serving platter. Top evenly with raisin mixture. Drizzle with oil; and sprinkle with pine nuts and parsley.
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