The Halloumi Cookbook by Heather Thomas

Author:Heather Thomas [Thomas, Heather]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2018-07-11T23:00:00+00:00

SERVES 4

PREP 10 MINUTES

COOK 4 MINUTES

1 Greek or Lebanese cucumber, cut into chunks

4 large ripe tomatoes, cut into wedges

1 red onion, thinly sliced

16 large black olives, preferably Kalamata

a good pinch of dried Greek oregano

a pinch of sea salt crystals

250g (9oz) halloumi, sliced

90ml (3fl oz/⅓ cup) fruity green Greek olive oil

2 tbsp red wine vinegar

crusty bread, to serve

Mix together the cucumber, tomatoes, red onion and olives in a bowl. Sprinkle with the oregano and sea salt.

Set a large frying pan (skillet) over a medium to high heat and when it’s hot, dry-fry the halloumi for about 2 minutes each side until crisp and golden brown.

Drizzle the olive oil and red wine vinegar over the salad and top with the hot halloumi. Serve immediately with crusty bread.

VARIATIONS

•Add some chopped flat-leaf parsley, mint or capers.

•Mix in some thinly sliced fennel, green or red (bell) peppers and lamb’s lettuce or rocket (arugula).

•It’s not authentic but you can whisk the oil and vinegar together with a crushed garlic clove or lemon juice.

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