If you love halloumi but find it a little too salty or rubbery, try this simple trick. Soak your halloumi in cold water for 15 minutes before pan frying it in a little extra virgin olive oil. Here’s why I do it: It reduces some of the salt. Halloumi is naturally high in sodium. Soaking draws a small amount of salt out of the cheese, giving it a milder flavour. It improves the texture. The cheese absorbs a little water, helping it stay softer and creamier in the middle rather than becoming overly
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If you love halloumi but find it a little too salty or rubbery, try this simple trick. Soak your halloumi in cold water for 15 minutes before pan frying it in a little extra virgin olive oil. Here’s why I do it: It reduces some of the salt. Halloumi is naturally high in sodium. Soaking draws a small amount of salt out of the cheese, giving it a milder flavour. It improves the texture. The cheese absorbs a little water, helping it stay softer and creamier in the middle rather than becoming overly
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