Ingredients
1 TBSP butter
6 slices Halloumi cheese (cut into 1/4 inch slices)
1/2 – 1 TEA lemon juice
Directions to make Lemon Butter Halloumi Cheese
Heat butter to sizzle in a non-stick frying pan. Place halloumi cheese slices on pan. Cover and allow to cook for 3-4 minutes on that side. Do not move it around or disturb it. When it is lightly brown flip it over. (I have a gas oven, so for me it’s 3-4 minutes, but it possibly takes 5 min if you have an electric oven). Cook until the other side is lightly browned. Serve immediately while it’s soft and fresh. You can eat it plain, or dip it into MARINARA sauce, or ranch or CAESAR DRESSING.
I like to eat halloumi cheese right after it’s cooked so it’s hot and has a nice texture. But I’ve discovered I can make these ahead of time and refrigerate them and then cut them into squares to use as ‘croutons’ in my salad. It gives the salad a nice cheesy texture without being too overpowering.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
