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Nigel Slater’s recipe for crumbed halloumi with basil, avocado cream | Food

A crisp, hot cheese with a green herb, tahini and avocado cream.

Halve 3 small avocados – total weight about 650g – and remove their stones, then use a teaspoon to scoop their flesh out into the bowl of a food processor or blender. Add the juice of a small lemon and 10g of basil leaves and their stems. With the blender turning, pour in 3 tbsp of mild, not-too-peppery olive oil and a little salt and continue until you have a thick, smooth, bright green cream.

Slice 500g of halloumi into thin pieces. I suggest about 0.5cm in thickness. Scatter about 8 tbsp of dry, fine breadcrumbs on a plate. Break an egg into a small bowl and beat lightly with a fork to mix yolk and white.

Dip the pieces of halloumi, one at a time, into first the beaten egg and then the crumbs. Press down firmly, then turn over until both sides are coated in crumbs.

Heat a thin layer of olive oil in a shallow pan. When the oil is hot, lower pieces of the crumbed halloumi into the oil and let them cook for a couple of minutes until golden and crisp on the underside. Using a palette knife, turn each piece over and repeat.

Lift from the pan on to a piece of kitchen paper.

Serve with the avocado cream and half a lemon for squeezing over. Serves 2

You could try this with mozzarella instead of halloumi. The slices of cheese will be a little more fragile – turn them over carefully with a palette knife as they cook – and then serve them immediately, while the cheese is still soft and melting.

You could serve this with marinated avocado if you prefer. Slice the fruit thickly then leave for an hour in a dressing of olive oil, lemon, basil and a splash of white wine vinegar.

Follow Nigel on Twitter @NigelSlater

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