This is one of our favourite mid-summer simple suppers but since Spring has started early this year, I thought I’d pull it out and, Wow! what a treat to start the warm season off with. Halloumi doesn’t melt quickly so you can grill, saute, bake, etc. and it holds its shape reasonably well. When combined with warm olives and honey though, it is a golden nugget of flavour that literally melts in your mouth! (We also had mussels with it but that’s another recipe)

INGREDIENTS

4oz halloumi cheese, cut into 1/2 inch blocks
1 cup of kalamata and manzanilla olives (latter stuffed or not)
4 pickled pearl onions
4 pickled cherries
4 tbsn honey
1/4 cup olive oil (garlic flavoured if you have it)

METHOD

Heat up olive oil slowly in heavy (cast iron preferred) pan
Saute halloumi for about 3 minutes, getting them browned on each side
Remove halloumi and add olives, onions, cherries to pan. Reduce heat and cover with tin foil. Heat for 3 minutes or so
Put halloumi back in pan and drizzle with honey, then stir up gently

That’s it! Some crusty bread is also great for dipping while eating.

These recipes often show up in the Tales of the Artichoke Hart series, by Robert J. Morrow. Chef Arthur “Artichoke” Hart combines cooking with international intrigue on a regular basis. Click here for the latest book in the series