Pepper Halloumi Sandwich
Cut the halloumi into 8 slices. Mix together the lemon zest, juice and 2tbsp of cold pressed rapeseed oil. Add the cheese and marinate for 5 minutes.
Meanwhile, cut the bread in half and each in half again lengthways. Brush each side with the remaining rapeseed oil and griddle for 1-1½ minutes each side until golden and crisp. Griddle the cheese for 1 minute on each side until golden. Top the bread with the peppers and then the cheese. Drizzle over the remaining lemon mixture.
Serve with a green salad and halved boiled eggs for a larger lunch.
This sandwich is very indulgent, so shouldn't be eaten too often. But it's great for those special occasions!
Fried Halloumi Salad
The dreary and damp apology for the summer continues; weather jokes still abound on Twitter, the latest and best being along the lines of “I thought 50 Shades of Grey was a mucky book, but it seems to be the weather forecast for July”.
Foodwise it is tricky. I want to comfort eat; it is so miserable, but at the same time I want to make a nod to summer food, and I think that lighter dishes and warm salads are the way forward. This way I am acknowledging the season but still eating some comforting food.
This lovely dish was thought up by my friend Helen and is the perfect use for that bottle of pomegranate molasses that we all have, skulking unloved at the back of a cupboard. The tartness of the molasses and sweetness of the grape juice make a delicious dressing that works very well with the salty halloumi. Once the oven is heated it takes 10 minutes to get this on the table. The pomegranate molasses grapes are addictive, I’ve made them about 4 times in the last two weeks.
Gran Luchito Honey Fried Halloumi
Halloumi has become a kitchen staple ever since my trip to Cyprus last year when I saw it being made in the mountains. (I have actually made it myself – using a not totally authentic – but very successful method.) I’ve become a little addicted to its salty, squeakiness with that crisp exterior once it has been fried.
Gran Luchito is my favourite discovery so far this year – a smoked chilli paste made from rare Mexican Oaxacan chillies. Calling the Gran Luchit0 “smoked chilli paste” really does not do the product justice – it is deeply flavoured, rich, slightly sweet and has a powerful, but not overpowering, kick to accompany the flavours. I have been using it on anything that needs heat – pasta, tomato sauces, on toast with cream cheese, it is especially good with eggs or mixed into mayonnaise as a dip for chips. It is now a fridge staple and my jar of ready to use boring red chillies has been thrown away.
New to the range is the Grand Luchito honey – where the smoky heat of the Oaxacan chillies combines perfectly with the sweetness of the honey – perfect for marinades, BBQ sauce, or in my kitchen, for coating griddled halloumi.
This barely needs a recipe simply slice and griddle some slices of halloumi, then heat a generous dessert spoon of Luchito honey* in a frying pan, add the halloumi and cook until the honey has reduced to a sticky glaze. Enjoy immediately with sautéed greens or salad.
* I found the honey quite hot so mixed in a blob of regular honey to tone the heat down. If you have not tried Gran Luchito yet please do go and buy some – I promise you will not regret it.