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The Mister Halloumi

Recipe blog

The Mister Halloumi

Emily Kerrigan

This easy salad likes to be stuffed into pitta pockets and can be kept simple for the littlies and dressed up a bit for adults (with herbs and chilli). For a super-speedy, no-pan option, use crumbled feta in place of halloumi.

Serves 4 

1 pack halloumi cheese (or use 1 pack feta)
rapeseed oil
1 lemon
¼ red onion
a few basil leaves
a few mint leaves
¼ cucumber
a few radicchio leaves
1 cos lettuce or little gem
wholemeal mini pitta breads, split open
a little fresh red chilli, finely sliced (optional)

Takes 10 minutes

1. Get a frying pan on a medium heat. Show the kids how to drain the pack of halloumi and cut it into thin slices. Drizzle a little rapeseed oil in the pan and add the halloumi cheese.

2. Get the kids to squeeze the lemon and pop the juice into a mixing bowl while you finely dice the red onion. Put the onion in with the lemon juice and stir (this takes the heat out of the onion a bit).

3. Get the kids to rip up the herbs and add to the onion mix while you slice the cucumber and lettuce leaves.

4. Check the halloumi and turn once golden using tongs or a spatula. When the cheese is crisp and golden on both sides, stash it into the split pitta breads and let everyone help themselves to salad plus the herby onion dressing and red chilli, if they like.

5. If you're using feta instead, just drain it and crumble straight in with the herbs and onion. Mix together then stuff in the pittas with the lettuce leaves and cucumber.