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.

Adam Hickman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine raisins and vinegar in a small bowl; let stand 10 minutes.

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  • 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.

Nutrition Facts

373.9 calories; fat 31.5g; saturated fat 14.9g; protein 16.2g; carbohydrates 8.7g; fiber 0.6g; sugars 6.4g; cholesterol 54.6mg; iron 0.7mg; sodium 752.7mg; calcium 504.7mg.