Fried Haloumi with Sticky Native Fruit and Herbs
Prep Time 15 minutes
225g good quality Greek and Cypriot haloumi
1 tbsp extra virgin olive oil
½ a paw paw, seeds removed
Juice of ½ lime
1 tsp honey
1 sprig oregano
½ cup macadamias, toasted
1 finger lime, flesh scooped
Preheat pan with olive oil over a medium heat.
Slice haloumi, about 2cm thick slices. Place haloumi in pan and cook for 1-2 minutes on each side. Keep a close eye on it and flip as soon as it achieves a golden colour.
Peel the paw paw and roughly cut into chunks. Squeeze juice of half a lime and honey over the pawpaw and toss so that it is coated.
Place the paw paw on a plate, and top with a few fresh oregano leaves, torn roughly. Place golden haloumi on top of the fruit. Roughly chop toasted macadamias and sprinkle over the dish. Use the tip of a knife and carefully scrape finger limes over the dish.