Halloumi will be crispier and the 'best' dinner if you do one thing before cooking

Get ready to elevate your cheese game, because halloumiis about to become your go-to for a much-needed flavour kick. This versatile Mediterranean marvel works wonders in a wrap or tossed through a salad for that perfect salty, chewy hit.

Cooking halloumi couldn't be simpler: sizzle it in a pan, slap it under the grill, or even scatter it grated over your best-loved dishes. But if you're hankering after that irresistible crispy edge, culinary creative Amy Sheppard has just the hack for you - and she's let her Instagram followers in on this golden nugget.

With a clip racking up more than 27,000 likes, Amy leads cheese enthusiasts on a journey to crunchy paradise by suggesting a pre-cooking dip in boiling water, reports the Express.

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Enthusing about her kitchen wisdom, she said: "Did you know, that if you soak halloumi in boiling water, you can roll it out and make a halloumi schnitzel?!

"I covered these in cornflakes and fried them, so it's really thin and really crispy and honestly, have it with a few chips and it is the BEST weekend dinner."

For those craving a dash of adventure, team it up with a fiery hot honey drizzle to give your schnitzel an entirely new twist. Here's how to recreate Amy's sensation at home.

Hot honey halloumi schnitzel

Ingredients (makes four servings)

• Two blocks of halloumi cut in half lengthways
• One large egg, beaten
• Large handful of flour
• 100g cornflakes, crushed
• Oil for frying
• 130g honey
• One heaped tsp chilli flakes
• One tsp vinegar

Method

Place the halloumi quarters in boiling water and leave to soak for 20 minutes. Then, carefully lift them from the pan one at a time, and place them on a double sheet of kitchen roll.

Put another few sheets of kitchen roll on top of the halloumi and gently roll it out. When it's thin and doubled in size, leave it to cool completely.

Once it's cool, roll it in flour until coated, then tap off excess. Dip it in beaten egg, then place on a plate of cornflake crumbs, making sure each side is covered.

Repeat with the rest of the halloumi and fry for a couple of minutes on each side until crisp and golden brown.

Meanwhile, put the honey, chilli flakes and vinegar into a pan and gently heat until bubbling. Cut each halloumi schnitzel into strips, serve with chips and salad and top with the hot honey.

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