Halloumi In Breadcrumbs Food

HALLOUMI PARMIGIANA

Steps:

• Place sliced eggplant into a large pot. Cover with salt and add enough water to cover. Place a plate on top of the rounds to keep them submerged; allow to sit for 10 minutes.
• While eggplant soaks, whisk egg in a shallow dish. Combine bread crumbs, oregano, black pepper, and cayenne pepper in another shallow dish.
• Heat oil in a deep skillet over medium-high heat.
• Drain eggplant and discard water. Rinse eggplant and squeeze out as much water as possible. Pat slices dry with paper towels. Dredge eggplant slices in egg and then bread crumb mixture and place on a plate. Dredge halloumi cheese sticks in egg and then bread crumb mixture and place on a plate.
• Fry breaded eggplant slices in the hot oil until browned, about 2 minutes. Flip and fry on the other side, about 2 minutes more. Drain on clean paper towels. Repeat with halloumi cheese sticks.
• Meanwhile bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Toss cooked pasta with extra-virgin olive oil.
• Pour spaghetti sauce into a small saucepan and heat over medium heat until hot, about 5 minutes.
• Divide cooked spaghetti onto 4 plates. Evenly distribute eggplant and halloumi cheese. Top with equal amounts of spaghetti sauce and Parmigiano-Reggiano cheese.

HALLOUMI BREAD

Steps:

• In a large mixing bowl, mix together the flour, salt, yeast, olive oil, milk and water together to form a smooth dough.
• Knead until smooth.
• Place the dough in a lightly oiled bowl, cover with cling film and leave in a warm place to rise for 1 hour.
• Break down the dough and mix in the halloumi and dried mint.
• Shape the dough into a ball, place on a greased baking sheet, cover and leave to rise in a warm place for another hour.
• Preheat the oven to 230ºC/gas 8.
• Bake the bread for 30 minutes until golden and cooked through.
• Cool the bread on a wire rack.
• Serve the halloumi bread with an olive salad.

GRIDDLED HALLOUMI WITH WATERMELON & CAPER BREADCRUMBS

Steps:

• Cut the watermelon into either cubes or slices and transfer to a bowl with the shallots. Add 4 tbsp extra virgin olive oil and the balsamic, then season with fresh black pepper. Cover and put in the fridge for about 15-20 mins.
• Heat the remaining oil in a frying pan. Fry the breadcrumbs until turning gold. Add the garlic, chilli and capers and cook for another minute, then toss in the almonds. Remove from the heat, add the torn mint (it will wilt a little), then taste - it will be quite salty, but the watermelon won't be, so you'll get a good contrast.
• Brush the halloumi with a little oil and heat a griddle pan. Griddle the cheese on both sides until just starting to melt but still holding its shape, with nice golden griddle marks. Toss the cold watermelon and shallots with the rest of the mint leaves and some salt. Divide between four plates, or pile onto a platter. Put the hot halloumi on top. Squeeze over some lemon juice and top with some of the breadcrumb and caper mix. Serve immediately.