Pan Seared Halloumi with Pan Sauce
and orzo / green beans / almonds

Name: Pan Seared Halloumi with Pan Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup + 2 Tbsp Flour, all-purpose; 1 tsp Salt; 1/2 tsp Black pepper; 12 oz Cheese, Halloumi, sliced 1/2" (1.3cm) thick; 2 stalks Green onions, chopped, white and green parts separate; 2 Tbsp Oil, cooking; 1/4 cup Wine, white (sub stock); 2 Tbsp Water, hot tap; 3/4 cup Stock, any type; 1 lb Green beans, fresh or frozen, trimmed and sliced into 1" (2.5 cm) pieces; 1/2 cup Pasta, uncooked orzo (sub Israeli couscous); 2 Tbsp Butter; 1 Lemons, zest of; 1/4 cup Almonds, sliced

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Halloumi (a firm cheese that holds its shape even when heated) gets a golden brown crust on the stovetop and is finished with an elegant white wine pan sauce. Serve it with an orzo pasta and green bean salad that makes great leftovers warm or at room temperature.

Proteins

Cheese

Cuisines

American

Ingredients

Metric

Servings:

Pan Seared Halloumi with Pan Sauce:

Flour, all-purpose - 1/3 cup + 2 Tbsp
Salt - 1 tsp
Black pepper - 1/2 tsp
Cheese, Halloumi - 12 oz , sliced 1/2" (1.3cm) thick
Green onions - 2 stalks , chopped, white and green parts separate
Oil, cooking - 2 Tbsp
Wine, white (sub stock) - 1/4 cup
Water, hot tap - 2 Tbsp
Stock, any type - 3/4 cup

Orzo with Green Beans and Almonds:

Green beans, fresh or frozen - 1 lb , trimmed and sliced into 1" (2.5 cm) pieces
Pasta, uncooked orzo (sub Israeli couscous) - 1/2 cup
Butter - 2 Tbsp
Lemons - 1 , zest of
Almonds, sliced - 1/4 cup

Prep

Prep breading - Whisk together the first portion of flour, salt and pepper. (Can be done up to 5 days ahead)
Green beans / Cheese - Prep as directed. (Can be done up to 5 days ahead)
Green onions - Chop, keeping green and white parts separate. (Can be done up to 3 days ahead)

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Make

Bring a large stock pot of water to boil. Salt generously and add pasta and green beans. Cook until pasta and green beans are tender (they should finish cooking at the same time). Drain.
While pasta is cooking, coat halloumi with prepared flour mixture (shake it to remove any excess or the coating will burn) and set on a plate.
Heat a skillet over medium-high heat. Add oil and then halloumi to heated oil. Sear on both sides until golden brown, 3 to 4 minutes. Set halloumi aside and cover it with foil to keep it warm. Return pan to heat.
If the pan looks dry, add a splash of cooking oil. Add white parts of green onions and saute until soft, 2 to 3 minutes. Add wine and simmer, scraping up any browned bits in the bottom of the pan, until reduced by half, 2 to 3 minutes. In a separate bowl, whisk second part of flour with hot water. Add the flour mixture and stock to the pan and simmer everything until a thickened sauce forms. Turn off the heat and stir in green parts of green onions. Season with salt and pepper and pour over halloumi.
Toss pasta and green beans with butter and lemon zest. Season with salt and pepper. Top with almonds.
Serve halloumi with pasta and green beans on the side. Enjoy!

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