This is a great combination of salty-sweet flavours, from the golden fried haloumi to sweet ripe pawpaw and the pops of flavor from the finger lime.






Skill level

Average: 4.1 (6 votes)


  • 1 tbsp extra virgin olive oil
  • 225 g good quality Greek or Cypriot haloumi
  • ½ pawpaw, seeds removed
  • Juice of ½ lime
  • 1 tsp honey
  • 1 sprig oregano
  • ½ cup macadamias, toasted
  • 1 finger lime

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat pan with olive oil over medium heat. 
2. Slice haloumi into 2cm thick slices. Place haloumi in pan and cook for 1-2 minutes on each side. Keep a close eye on it and flip as soon as it’s golden. 
3. Peel the pawpaw and roughly cut into chunks. Squeeze juice of half a lime and the honey over the pawpaw and toss to coat. 
4. Place the pawpaw on a plate, and top with a few fresh oregano leaves, torn roughly.
5. Place golden haloumi on top of the fruit. Roughly chop toasted macadamias and sprinkle over the top. Use the tip of a knife and carefully scrape finger limes over to garnish.