Recipe

Bloody Caesar with fried Haloumi

Cocktail / Appetizers

Haloumi

Bloody Caesar with fried Haloumi

Ready to grill

A revisited Bloody Caesar, garnished with a skewer of fried Haloumi Le Bédouin. A surprising combination of salty and spicy flavours, perfect for a refreshing, gourmet cocktail.

This recipe can also be made with Nabulsi Le Bédouin cheese, for a slightly spicier, more fragrant variation.

Ingredients

70 g Haloumi cheese, cut into 1 cm² cubes

Ingredients for the breadcrumbs

1 beaten egg
2 tablespoons milk
1 cup flour
1 tsp. onion powder
1 tsp. garlic salt
4 tbsp. Cajun spice
Salt and pepper

Preparation

Beat milk and egg together.
In another bowl, combine flour and other dry ingredients.
Dip the Haloumi cheese cubes in the flour, then in the egg, and repeat the operation a second time.
Place the cubes in a frying pan with a little oil or in the deep fryer.
Finally, use your imagination to garnish your Bloody Caesar with a piece of fried Haloumi, an olive or pickle and a stalk of celery.
Here, we don't reinvent the wheel! Here's the SAQ recipe for Bloody Caesar!

Haloumi

Discover the product

Originally from Cyprus, this firm cheese is ideal for vegetarian dishes, lunch salads or gourmet sandwiches. With its salty taste and elastic texture, Haloumi adds a tasty, festive and original touch to your cooking, while fitting easily into a balanced diet.

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created with Haloumi

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Haloumi Panini

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Recipe

Bloody Caesar with fried Haloumi