Fried Haloumi with Sticky Native Fruit and Herbs

Prep Time 15 minutes

Servings 2


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. 


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