Lachie Strachan’s recipe for Crispy Savoy Crumbed Halloumi with Lemony Mayo

Lachie Strachan’s recipe for Crispy Savoy Crumbed Halloumi with Lemony Mayo

Looking for a quick, crowd-pleasing BBQ starter? This crispy, golden crumbed halloumi paired with a zesty lemony mayo is the ultimate snack to kick off your grill session!

Ingredients

• 300g Halloumi
• 50g Plain Flour
• 1 Egg, lightly whisked
• 100g Savoy Crackers, crushed
• Olive Oil

Lemony Mayo:

• 100g Japanese Mayonnaise (e.g., Kewpie)
• 1 Garlic Clove, finely chopped
• 1 Lemon

Instructions

1. Set Up the BBQ
   • Preheat your barbecue using a hotplate or Weber frying pan with detachable handle over direct medium heat (180°C-230°C)
2. Prepare the Halloumi
   • Slice the halloumi into 1 cm thick pieces.
   • Coat each slice by dipping it first in the flour (shake off the excess), then the whisked egg, and finally rolling it in the crushed Savoy crackers to fully coat. Repeat for all slices.
3. Make the Lemony Mayo
   • Mix the Japanese mayonnaise with the finely chopped garlic in a small bowl.
   • Zest and juice half the lemon, adding 1 tablespoon of juice and the zest to the mayo. Stir to combine. Reserve the other lemon half for grilling.
4. Grill the Halloumi
   • Drizzle olive oil over one side of each crumbed halloumi slice.
   • Place the oiled side down on the preheated hotplate or pan. Close the barbecue lid and cook for 1½ to 2 minutes, or until golden and crispy.
   • Drizzle the uncooked side with more oil, flip using a metal spatula, and cook for another 1 to 2 minutes until both sides are golden and crunchy.
5. Grill the Lemon
   • While the halloumi cooks, place the reserved lemon half (cut side down) on the hotplate or pan. Grill for 2 minutes until caramelized and juicy.
6. Serve
   • Serve the crispy halloumi with the lemony mayo for dipping. Garnish with the caramelized lemon for an extra burst of citrus flavour.

Tips for Success:

• Crushing Savoy Crackers: Use a mortar and pestle, or place crackers in a sealed bag and crush them with a rolling pin. Aim for even crumbs, no larger than 8 mm.
• Make Ahead: Crumb the halloumi up to 2 hours in advance and refrigerate. The lemony mayo can be prepared 24 hours ahead and kept chilled.

This easy, crunchy halloumi dish will be the highlight of your BBQ, combining salty, creamy, and citrusy flavours for a truly addictive bite. Fire up the grill and let the good times roll!