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Posts Tagged ‘Halloumi’

Vege breakfast

This is a variation on a brunch dish from Jamie Oliver’s Veg book. Honeyed halloumi, chopped salad, yoghurt, tahini and soft-boiled eggs & dukkah. Jamie also suggests figs and black olives but we couldn’t find figs anywhere this weekend so we made do with some grapes instead and a plate of toasted sourdough. It definitely improved our morning and we’ve made honeyed halloumi for breakfast and dukkah on everything since.

To make your own dukkah mix 50g blanched hazelnuts, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tbsp coriander seeds and 2tbsp sesame seeds in a bowl. Spread over a baking tray and cook for 8-10 minutes at 180C/160 fan or until toasted. Pulse the mixture a few times in a food processor just to chop the nuts.

Veggie Breakfast – serves 4

  • 4 large eggs
  • 1 little gem lettuce
  • 4 sprigs of fresh mint, leaves mint
  • 1 ripe beef tomato
  • ½ a cucumber
  • 2 tbsp natural yoghurt
  • 2 tbsp tahini
  • 1 lemon
  • 225g halloumi cheese
  • 2 tbsp sesame seeds
  • 4 tsp runny honey
  • 4 ripe figs, quartered –  or other fruit
  • 8 black olives, destoned
  • 1 tbsp dukkah (see above)
  • flatbread or toasted sourdough

Bring a pan of water to the boil, then put the eggs in and cook for 6½ minutes, then drain and peel under cool running water.

Chop the lettuce, mint, tomato and cucumber together on a board. Drizzle over the yoghurt and tahini and squeeze over the lemon juice, then continue to chop and mix until fine. Season with salt and black pepper.

Slice the halloumi lengthways into 4, then fry in 1 tbsp of oil over a medium heat. Cook for 2 minutes on each side, then sprinkle with the sesame seeds and turn the cheese until coated all over. Remove to a plate and drizzle with the honey.

Halve the eggs and sprinkle with the dukkah. Arrange the fruit and olives together on a plate.

Serve warm with some toasted sourdough or flatbreads.

(Original recipe from Veg by Jamie Oliver, Michael Joseph, 2019.)

 

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Courgette & Haloumi Kebabs

There’s still a few courgettes left in the shops and there is just enough warmth left in the air to brave one last barbecue. We had these as a main course with a couscous salad. If that’s a step too far you could treat this as a side and barbecue some bangers or burgers for Halloween.

Courgette & Halloumi Kebabs – serves 4

  • ½tsp chilli powder
  • small handful mint, chopped
  • 1 lemon, juiced and zested
  • 2 tbsp extra-virgin olive oil
  • 2 courgettes, cut into 1 cm rounds
  • 225g pack halloumi cheese, cut into large cubes

Mix the chilli, half the mint, lemon zest and juice, olive oil, courgettes and halloumi together in a bowl. Leave to marinate for 30 minutes.

Thread the marinated courgettes and halloumi cubes onto skewers (soak them first if you’re using wooden ones). Cook on a preheated barbecue for 7-8 minutes, turning and basting with any leftover marinade.

Sprinkle the rest of the mint over before serving.

(Original recipe from BBC Good Food)

Courgette & Haloumi Kebabs with couscous

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Haloumi with spiced chickpeas & spinach

This is a super simple and fresh weeknight meal for two. Halloumi cheese always feels like a bit of a treat.

Spiced Chickpeas with Halloumi – serves 2

  • 1 tbsp olive oil
  • 1 chilli, deseeded and finely chopped or ½tsp chilli powder
  • 2 tsp finely chopped fresh root ginger
  • 400g tin chickpeas, rinsed and drained
  • 200g bag baby spinach
  • 3 roasted red peppers from a jar
  • half a 250g pack of halloumi cheese, drained
  • juice of 1 lemon

Heat the oil in a pan and gently fry the chilli and ginger for 1 minute. Stir in the chickpeas, spinach and peppers, then season. Cover and cook gently for a few minutes, stirring not and then, until the spinach has wilted and the chickpeas are warmed through.

Meanwhile, heat a non-stick frying pan until very hot. Cut the halloumi into 6 slices and fry quickly for a minute or 2 on each side. Stir the lemon juice into the chickpeas and divide between 2 plates. Top with the halloumi and serve.

(Original recipe from BBC Good Food)

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Haloumi & Lentil salad

This is a super simple dish that has a great balance and play between textures and flavours – salty halloumi, earthy lentils and sweet, juicy tomatoes.

Warm Puy lentil, cherry tomato and halloumi salad – serves 4

  • 250g cherry tomatoes, halved
  • ½ red onion, finely sliced
  • ½ garlic clove, crushed
  • ½ lemon, juiced
  • 1 tbsp olive oil
  • 150g Puy lentils
  • 250g halloumi, cut into big chunks
  • small bunch of coriander, roughly chopped

Toss the tomatoes, red onions, garlic, lemon juice and olive oil in a bowl.

Cook the Puy lentils until just tender, then drain and add to the bowl. Season well and toss.

Grill or barbecue the halloumi until golden.

Stir the coriander through the lentils and serve with the grilled halloumi.

(Original recipe from BBC Olive Magazine, May 2008.)

 

 

 

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