In the mood for Mexican? Try out this recipe for an agave glazed halloumi, created by head chef of St. Alma Freshwater, Tim Christensen.
Agave glazed halloumi
Halloumi
- 3 50g slices
Agave Glaze
- 200 ml agave
- 100 ml white wine vinegar
- 1 long red chilli (deseeded if less heat preferred)
Nut Salsa
- 50 g walnuts
- 50 g coconut flakes
- 50 g almonds
Halloumi
Slice halloumi into pieces around 1cm thick.
Coat with a little bit of olive oil and throw in some fresh thyme. Leave to marinate.
Agave glaze
Combine 200ml of the agave syrup and 100ml of the vinegar in a hard based pot, and throw in the chilli.
Reduce until the syrup is slightlybrown and reduced by about 1/4.
Nut Salsa
Toast the nuts with a pinch of salt.
Transfer to a food processor and blitz for 2-3 seconds, keeping nuts chunky. If not using food processor, chop with knife or beat with rolling pin while wrapped in a towel.
Cooking and combining
Heat up a non-stick pan and add a bit of oil, just below smoking point.
Fry the halloumi, pouring the in the thyme and marinade. Aim for a good colour on both sides.
Transfer to a plate, and combine with agave glaze and nut salsa.
Always try to find a Halloumi made in Cyprus with a mixture of goats and sheep’s milk. Halloumi has a protected destination of origin in the EU and although this has not completely carried over into Australia, you will generally find markings on products from Cyprus. You can find some nice Australian made artisanal halloumi in high quality fromageries and markets. As a general rule, halloumi made locally in Australia is made from 100% cow’s milk and has a different taste and texture.
