Halloumi Escape
Super-crispy halloumi bites with a sweet, tangy Grape Escape drizzle and dipping sauce.
Yields: 4 servings
Ingredients
250–300g
halloumi, sliced into 1 cm-thick strips
1
egg, beaten
1 cup
panko breadcrumbs
1 tbsp
olive oil (for frying)
4–5 tbsp
Brisca Grape Escape
1 tbsp
cold water (to loosen the dip)
¼ tsp
Brisca Herb 'n' Salt
Instructions
1
Prep: Slice halloumi into even strips. Place beaten egg in one bowl and panko in another.
2
Coat: Dip halloumi strips into egg, then press firmly into panko until fully coated.
3
Heat: Warm olive oil in a nonstick pan over medium heat.
4
Fry: Add the panko-coated halloumi and cook 3–4 minutes per side until crisp and golden.
5
Season: While still hot, sprinkle halloumi lightly with Brisca Herb 'n' Salt.
6
Sauce Moment: Drizzle halloumi generously with Brisca Grape Escape and serve extra Brisca Grape Escape on the side as a dip.
Notes
If you don’t want to coat the halloumi: simply fry the plain halloumi slices in a little olive oil for 2–3 minutes per side until golden. Drizzle generously with Brisca Grape Escape and serve the rest as a dip. The result is lighter and still delicious — just less crunchy than the panko version.
Made with:Grape Escape, Herb 'n' Salt
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Grape Escape
LE 350.00
Herb 'n' Salt
LE 150.00
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