Seared Halloumi With Raisin and Pine Nut Relish
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.