Nigel Slater’s recipe for Crumbled Halloumi with Basil and Avocado Cream | food

Hot crunchy cheese with green herbs, tahini and avocado cream.

Half 3 small avocado – Total weight is about 650 grams – Remove the stones, then use a small spoon to chop the meat into the bowl of a food processor or blender. Add a little juice Lemon and 10 grams of basil leaves and their legs. With mixer turned, pour in 3 tablespoons of light pepper, not pepper olive oil And a pinch of salt and continue until you get a thick green cream, soft and shiny.

500gm slice of halloumi into thin pieces. I suggest about 0.5 cm in thickness. Sprinkle about 8 tablespoons dry, finely ground Bread crumbs on a plate. break that an egg In a small bowl, beat lightly with a fork to mix egg yolks and whites.

Dip the halloumi pieces, one at a time, in the beaten egg first, then the breadcrumbs. Press down firmly, then flip until both sides are covered with crumbs.

Heat a thin layer of olive oil in a shallow skillet. When the oil is hot, put the crumbled halloumi pieces in the oil and let them cook for a few minutes until golden and crunchy on the underside. Using a palette knife, flip each piece over and repeat.

Lift it from the pan to a piece of kitchen paper.

Serve with avocado cream and half a lemon for a squeeze. serves 2

You can try it with mozzarella cheese instead of halloumi. The cheese slices will be crispier—flip them carefully with a palette knife while they’re cooking—then serve right away, while the cheese is still soft and melting.

You can serve this with mutabal Avocado if you prefer. Cut the fruit into thick slices and leave for an hour in a seasoning of olive oil, lemon, basil and a little white wine vinegar.

Follow Nigel on Twitter Tweet embed

As a reader of The Guardian’s food press, we’d love to hear from you. Take part in our survey for a chance to win a holiday apron and cup, or a Guardian handbag. Take part in the survey here.

Leave a Reply

Your email address will not be published.