About 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 for a couple of minutes, until it is just hand hot, and then pouring it over the the halloumi slices in a bowl. These then need to be left to steep for several hours, preferably overnight.