halloumi cooked in buttermilk, with coriander, lime and chilli dressing Recipe

The halloumi is cooked in buttermilk using a sous vide water bath, transforming it into a soft, creamy delight.If you don’t have a sous-vide water bath you can obtain an approximation by heating 500 ml of buttermilk in a pan very gently over a low heat

Recipe by the circus gardener

Categories: Dairy

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