Honey-drenched Haloumi

Kathy Paterson created this recipe to showcase NZ Haloumi. Her tip is to choose honey with a hint of savouriness rather than full-on sweetness, which she says will add extra flavour to the delicious and inspired haloumi.

Serves 3-4

2 tablespoons runny honey

½ teaspoon black sesame seeds

½ teaspoon coriander seeds

2 tablespoons extra virgin olive oil

190g The Waimata Cheese Co. Haloumi with Chilli

finely grated zest and juice of 1 lime

To serve

leafy green salad leaves

sourdough bread slices, grilled or fresh

Put the honey into a small bowl. Put the sesame seeds in a mortar and pestle and roughly crush then stir through the honey. Crush the coriander seeds to a fine powder then stir through the honey.

Heat a large frying pan over high heat for a minute. Add the olive oil and lower the heat to medium. Cut the haloumi into 3-4 slices lengthwise and put in the pan. Pan-fry on each side until golden and crisp. Stand and watch as only takes a few minutes.

To serve, put a slice of haloumi on each plate and drizzle with a little lime juice. Drizzle over the honey and sprinkle with the lime zest.

Serve with a leafy green salad and grilled or fresh sourdough bread slices.