- 2 lemons, halved
- 1 tbsp olive oil
- 4 slices homemade haloumi
- 60 ml honey
- ¼ bunch lemon thyme
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.
Place lemon halves, cut side down, in a pan over medium heat. Cover and cook for 5 minutes or until browned. Meanwhile, heat oil in a pan over medium–high heat. Add haloumi and cook for 2 minutes on each side or until golden. Add honey and lemon thyme and cook for a further 2 minutes or until haloumi is caramelised and golden. Serve hot with lemon halves.
Photography Chris Chen
As seen in Feast magazine, October 2013, Issue 25. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.