Fried haloumi with sticky fruit and nuts

This is a great combination of salty-sweet flavours, from the golden fried haloumi to sweet ripe pawpaw and the pops of flavor from the finger lime.

Credit: Outback Gourmet

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp extra virgin olive oil
• 225 g good quality Greek or Cypriot haloumi
• ½ pawpaw, seeds removed
• Juice of ½ lime
• 1 tsp honey
• 1 sprig oregano
• ½ cup macadamias, toasted
• 1 finger lime

Instructions

1. Preheat pan with olive oil over medium heat. 

 

2. Slice haloumi into 2cm thick slices. Place haloumi in pan and cook for 1-2 minutes on each side. Keep a close eye on it and flip as soon as it’s golden. 

 

3. Peel the pawpaw and roughly cut into chunks. Squeeze juice of half a lime and the honey over the pawpaw and toss to coat. 

 

4. Place the pawpaw on a plate, and top with a few fresh oregano leaves, torn roughly.

 

5. Place golden haloumi on top of the fruit. Roughly chop toasted macadamias and sprinkle over the top. Use the tip of a knife and carefully scrape finger limes over to garnish.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.