Fried halloumi with oat flakes

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During a trip to the Cyclades, I was lucky enough to taste saganáki, a delicious fried cheese, several times. One of the versions was made with rolled oats, and the result was unexpected and, frankly, delicious. As the cheese used, kefalograviéra, is rather hard to find in our country, I propose an alternative with halloumi, which is much easier to find. Served with honey and a few slices of lemon, this simple dish will be the star of your aperitif or starter!

For 3-4 people :

• One halloumi or 200-250g of Greek cheese: kefalograviéra, kefalotýri, kasséri
• A bowl of flour
• A large bowl of fermented milk
• 200g rolled oats
• Oil for frying
• Salt and pepper
• Honey and lemon to serve

Unwrap the halloumi and cut it into 2 or 3 thick slices.

Dredge each slice in flour on both sides.

Remove the excess and dip them in the fermented milk. Remove the excess and place in a container with the oatmeal.

Sprinkle with flakes to cover the entire surface of the cheese slices.

Leave to rest in the flakes for 5 minutes, while you heat the oil in a small saucepan.

When the oil is hot, around 180°C, dip the slices in one at a time until they are golden brown.

Drain on paper towels.

Add salt and pepper to taste, then serve with honey and lemon slices to taste.