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    Fried Halloumi with Spicy Brussels Sprouts

    clock-icon25 minutes
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    Pixicook editorial team

    A delicious combination of crispy roasted Brussels sprouts and golden fried halloumi cheese, seasoned with a hint of lemon and Turkish red pepper.

    Ingredients for Fried Halloumi with Spicy Brussels Sprouts

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Brussels Sprouts, trimmed and halved

    0 lb

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Cumin Seeds

    teaspoons

    Substitute chevron-down

    Halloumi Cheese, cut into 1-inch cubes

    0 oz

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Turkish Red Pepper, Aleppo pepper

    pinches

    Substitute chevron-down

    How to Make Fried Halloumi with Spicy Brussels Sprouts

    1. Roast Brussels Sprouts

    Preheat your oven to 450°F. In a large bowl, toss the halved Brussels sprouts with 1½ tablespoons of olive oil, the salt, and a few grinds of black pepper. Spread them out in a single layer on a rimmed baking sheet and roast for 15 to 20 minutes until crispy and dark golden edges appear.

    2. Toast Cumin and Fry Halloumi

    While the sprouts are roasting, toast the cumin seeds in a skillet over medium-high heat for 1 to 2 minutes until fragrant. Then, add 1½ tablespoons of olive oil and the halloumi cubes to the skillet. Fry for about 5 minutes, turning occasionally, until golden on all sides.

    3. Combine and Serve

    Once the Brussels sprouts are ready, combine them in a large bowl with the fried halloumi. Drizzle with the remaining tablespoon of olive oil and the lemon juice, and sprinkle with the Turkish red pepper. Toss gently to coat and transfer to a serving platter. Finish with an extra splash of lemon juice, a drizzle of olive oil, and another pinch of Turkish red pepper. Serve immediately.


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