Steamed Halloumi with Citrus-Herb Oil and Crispy Quinoa
Steamed Charalambides Christis Halloumi with Citrus-Herb Oil and Crispy Quinoa
Ingredients
1 Halloumi, Charalambides Christis, whole
1 Lemon, cut into thin slices
5-6 Fresh Mint Leaves
4 Fresh Thyme Sprigs
For the Citrus-Herb Oil
3 tbsp EVOO, Extra Virgin Olive Oil
Zest of ¼ Orange
Zest of ¼ Lemon
1 tsp Fresh Thyme, finely chopped
1 tsp Fresh Mint, finely chopped
1 tsp Lemon Juice
1 tsp Honey
Pinch Fine Sea Salt
For the Crispy Quinoa
¼ Cup Cooked Quinoa
1 tsp EVOO
Pinch Fine Salt
For the Pickled Chili
½ Red Chili, thinly sliced
3 tbsp Apple Cider Vinegar
½ tsp Sugar
Pinch Fine Salt
Instructions
Start by preparing the pickled chili. Add into a small bowl the vinegar, sugar and salt. Mix well and then add the sliced chili and leave aside to lightly pickle.
In the meantime, prepare the crispy quinoa. Heat a pan over medium heat, add the cooked quinoa, olive oil and salt. Toast for 6-8’ stirring and tossing occasionally until golden and crunchy. Remove from heat and keep aside.
Prepare the citrus-herb oil by adding into a bowl the olive oil, orange zest, lemon zest, lemon juice, honey and salt. Whisk well. Add the chopped mint and thyme, mix, and keep aside.
Place the lemon slices on the base of your steamer and scatter the mint leaves and thyme sprigs over them. Rest the whole halloumi on top of the aromatics. Steam for about 12’ and until the halloumi becomes soft, warm and juicy while still holding its full shape.
Remove the steamed halloumi carefully and place on a serving plate. Drizzle generously with the citrus-herb oil, scatter the crispy quinoa around and a few grains on top. Add slices of the pickled chili for acidity and colour.
Serve immediately while the halloumi is warm and tender.
