Ingredients

The following ingredients have 4 Servings
  • 200 g halloumi
  • 20 g unsalted butter
  • sea salt flakes

Instruction

  • Remove the halloumi from its packaging and drain off any excess water. Use a sharp knife to slice the block into thick pieces. Slice each piece in half lengthwise.
  • Gently lay the pieces on a plate lined with kitchen paper and use a second sheet to pat the tops dry.
  • Heat the butter in a non-stick frying pan. Once the sizzling stops, gently place half the halloumi slices into the pan and fry until golden on all sides. Use a small silicon spatula to gently turn them over. Remove and place on a plate lined with kitchen paper and add the remaining pieces to the pan. (I work in batches to avoid crowding the pan, making the pieces more difficult to turn.)
  • Once the batch is done, season with sea salt flakes and serve with your choice of dip. You can search for a clean, keto tomato ketchup on this site or you can use reduced sugar ketchup off the shelf if you have no problem with that.