Recipes

Haloumi with olives, tomatoes and cardamom

Tasty treat: Haloumi.

Paul Flynn's face
Paul Flynn
Sat Jan 8 2022 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins
Ingredients
  • 3 tbsp of olive oil, plus more for drizzling
  • 2 x 225g packets haloumi cheese cut into half-centimetre slices
  • 8 cardamom pods, crushed (husks dispensed with as much as possible)
  • 250g packet mixed cherry tomatoes
  • 80g mixed stoneless olives
  • Pinch chilli flakes
  • ½ orange, juice of
  • Drizzle of honey
  • Salt and black pepper
  • Fresh mint
  1. Heat the oil until gently smoking then fry the cheese on one side, this will only take a minute or so.
  2. Carefully turn the slices over to continue to colour, then add the cardamom, tomatoes, olives and chilli flakes.
  3. Warm these through then add some more olive oil and the orange juice. There should be enough to make a light dressing.
  4. Add the honey then season with salt and black pepper.
  5. Transfer on to a serving dish and tear some fresh mint over the top.
Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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