Pan Fried Halloumi with Lemon (Printer-friendly)

Golden crispy halloumi with fresh lemon and herbs ready in 12 minutes

# What You'll Need:

01 - 8 ounces halloumi cheese

02 - 1 tablespoon olive oil

03 - ½ lemon, cut into wedges

04 - 1 tablespoon fresh parsley, chopped (optional)

05 - Freshly ground black pepper, to taste

01 - Remove halloumi from its packaging and pat dry thoroughly with paper towels. Slice into ⅜-inch thick pieces.

02 - Heat olive oil in a non-stick skillet over medium-high heat until the oil shimmers.

03 - Arrange halloumi slices in the pan without overlapping. Fry for 2–3 minutes per side until golden brown and crispy.

04 - Transfer to a serving plate. Squeeze fresh lemon juice over the slices, sprinkle with chopped parsley and black pepper. Serve immediately.

01 -

It delivers maximum flavor with almost zero effort, which is the best kind of cooking trick I know.
The crispy golden crust against the squeaky salty interior is genuinely addictive and pairs with almost anything.

02 -

Halloumi firms up quickly once it leaves the pan so have everything else ready before you start frying.
A non-stick skillet really does make a difference here because the cheese can stick and tear in an uncoated pan.

03 -

Slice the halloumi slightly thicker than you think it should be because it thins out a bit as it cooks and softens.
Resist the urge to move the slices around in the pan because letting them sit undisturbed is what builds that beautiful crust.