Pan Seared Haloumi
3 tablespoons of olive oil
25 basil leaves
4 ounce cube of haloumi
1. Slice the haloumi into broad flat slices of 1/4" thick, about 5-6 slices per block.
2. Heat the oil in a large frying pan over high heat. When the oil is hot, but not smoking, toss in the basil and stir lightly, making sure the leaves get coated with oil on both sides (and thus, fried on both sides). After about 60 seconds, remove the leaves from the pan with a fork, leaving as much oil behind as possible.
3. Lay the cheese slabs into the skillet carefully. Fry on one side until flecked with golden brown, about 2-4 minutes. Flip carefully and fry on the other side until the other side is also flecked with golden brown spots. Remove from the pan, do not blot, and serve with the basil leaves distributed over the top. Serves 2-5 as an appetizer.
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