YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Halloumi with Honey-Lemon Drizzle
Experience a delightful balance of salty, crispy halloumi paired with the fresh brightness of a honey-lemon drizzle. This dish features perfectly pan-seared halloumi served atop a light bed of baby arugula with chickpeas, accented by a tangy and sweet drizzle that elevates the flavors without overwhelming them.
INGREDIENTS
110 grams Halloumi Cheese
100 grams Cooked Chickpeas
30 grams Baby Arugula
1/2 teaspoon Olive Oil
1 teaspoon Honey
1 teaspoon Lemon Juice
1 tablespoon Fresh Parsley
PREPARATION
Slice the halloumi into ¼ inch thick pieces, then pat dry with paper towels.
Heat a non-stick pan over medium heat and add the olive oil.
Place the halloumi slices in the pan and cook for about 2-3 minutes on each side until they develop a crispy golden crust.
In a small bowl, whisk together the honey and lemon juice to create the drizzle.
On a serving plate, arrange the baby arugula and scatter the cooked chickpeas evenly over the greens.
Place the crispy halloumi on top, then drizzle the honey-lemon mixture over the cheese and salad.
Garnish with a sprinkle of fresh parsley and serve immediately.