Name: Pan-Fried Halloumi with Cherry Pepper Glaze
Total time: 25 min
Ingredients: 1 tablespoon extra-virgin olive oil; 8 ounces halloumi cheese , sliced crosswise ½ inch thick; 3 tablespoons honey; 3 tablespoons minced jarred hot cherry peppers; 2 tablespoons lemon juice; 1 tablespoon chopped fresh mint

Why This Recipe Works

Pan-seared halloumi makes an excellent hors d’oeuvre or accompaniment to cocktails as long as you know how to make the best of the cheese's browning properties and how to accommodate its saltiness. We started by cutting our cheese into ½-inch-thick slices to increase the surface area to be browned. A slick of oil in our nonstick skillet facilitated the rapid transfer of heat to the cheese, so it browned thoroughly before drying out, and it ensured that the browning remained on the cheese, not on the skillet. The cheese exuded some water as it cooked, which interfered with browning; turning the slices frequently ensured that every bit of the cheese made contact with the oiled skillet for the best browning. Because halloumi has plenty of salt, we took care not to add any in our glaze: Minced cherry peppers added some sweet heat; lemon juice contributed a refreshing brightness; and honey provided not just sweetness but also viscosity. A fragrant shower of mint brought welcome freshness.

Before You Begin

The saltiness of halloumi varies; for the best results, select a product that has less than 260 milligrams of sodium per serving. Red cherry peppers look nice here, but pepperoncini also work.

Instructions

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Arrange halloumi in even layer in skillet and cook, flipping frequently, until deeply browned and crisp on both sides, about 6 minutes. Transfer cheese to cutting board. Wipe out skillet with paper towel.

Add honey, cherry peppers, and lemon juice to now-empty skillet. Cook over low heat, stirring occasionally, until syrupy, about 1 minute. While glaze cooks, cut cheese into bite-size pieces. Add cheese back to skillet and increase heat to medium. Continue to cook, stirring gently, until glaze coats cheese, 4 to 6 minutes longer. Transfer to platter, sprinkle with mint, and serve.