michelle picker cooks

Halloumi (haloumi) is a traditional Cypriot cheese usually made from goat’s and sheep’s milk or sometimes cow’s milk. Because it has a high melting point, it can easily be fried or grilled. In this recipe, from Donna Hay, the cheese is coated with polenta and baked resulting in deliciously crunchy chips. Cindy served ours with aioli and sweet chilli sauce. And because asparagus goes so well with aioli, we grilled some as well.

To make the halloumi chips, preheat your oven to 240°C (475°F). Cut the halloumi into nice fat chips and dry them with a paper towel. In a shallow bowl, lightly beat 2 eggs. Place ¼ of a cup of plain flour on a plate or in a shallow bowl. In a third shallow bowl or tray mix ½ a cup of instant polenta, 2 tablespoons of finely chopped fresh rosemary, ¼ of a teaspoon of chilli flakes and 1½ cups of Panko breadcrumbs – these Japanese breadcrumbs are particularly crunchy. Dust the halloumi chips in the flour, dip into the egg and then toss in the polenta mixture to coat before placing them on an oven tray lined with baking paper. Cook in the oven for 10 – 12 minutes until golden brown and crisp. If you want to serve grilled asparagus, just season and drizzled with olive oil and bake on another tray at the same time. My go-to aioli recipe is a cheat’s aioli from Serious Eats. Just whisk together ½ a cup of good mayonnaise and 1 – 2 cloves of finely minced garlic. Slowly drizzle in 3 tablespoons or good quality olive oil followed by 2 teaspoons of chilled water. Season to taste with salt and freshly ground black pepper.