B-well Crispy Halloumi Bites with Cranberry Dressing

Each bite is crispy on the outside, but full of warm, salty, halloumi cheese on the inside.

Serves: 4
Time: 35 minutes
Recipe by: Thando Manyoni


For cranberry dressing:
1/3 cranberry sauce
2 tbsp red wine vinegar
1 tsp Dijon mustard
1/3 cup B-well Extra Virgin Olive Oil
For halloumi:
2 large eggs, beaten
2 blocks halloumi cheese, cubed
1 cup Panko bread crumbs
60g Grated medium fat hard cheese
1 tsp smoked paprika
Oil for shallow frying
Salt and pepper


Heat oil for deep frying
Make the cranberry dressing by combining all the ingredients in a blender, add a pinch salt and pepper and blend until emulsified. Set aside.
Whisk the eggs in a bowl, add the halloumi and toss to coat. In a separate bowl, combine the panko, parmesan, paprika and a pinch of salt and pepper.
Drench each piece of halloumi in the eggs and transfer to coat in the bread crumb mixture. Place on a plate.
Place the coated halloumi in the oil and fry until golden on both side, transfer onto a plate with paper towel and allow to drain.
Serve immediately with the cranberry dressing.

Chefs Tip: Halloumi is best served straight after frying as it gets slightly chewy when cold.

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