halloumi cooked in buttermilk, with coriander, lime and chilli dressing

The halloumi in this recipe is gently cooked in buttermilk using a sous vide water bath, transforming it into a soft, creamy delight.

three 250 g blocks of halloumi, cut widthways into four thick slices
4 tbsp buttermilk
4 1/2 cm thick slices of lemon
2 tbsp extra virgin olive oil
15 g organic unsalted butter

For the Dressing:
15 g pistachio kernels
3 tbsp fresh coriander, roughly chopped
juice of 1 lime
100 m extra virgin olive oil
1 tsp maple syrup
1 green chilli, deseeded and chopped

View the full recipe at The Circus Gardener’s Kitchen →