Halloumi apple wedges
Makes 24
Ingredients
- juice of half a lemon
- ½ tsp Dijon mustard
- pinch salt
- freshly ground black pepper
- pinch sugar
- 6 tbsp extra virgin olive oil
- 50g anchovy fillets, finely chopped, plus the oil from the can
- 3 tbsp small capers, drained
- 1 tbsp chopped fresh mint
- 2 tbsp chopped flat-leaf parsley plus some small whole leaves
- 3 x 250g halloumi, drained
- freshly ground black pepper
- 1½ Pink Lady apples
- 1 tbsp extra virgin olive oil
Method
- For the dresssing, put lemon juice in a bowl and mix in mustard, salt, pepper and sugar.
- Whisk in the oil a little at a time followed by 1 tsp water.
- Add the anchovies and their oil, the capers and herbs and set aside.
- Now cut each 250g block of halloumi into 8 cross ways slices, lay on an oiled tray and scatter both sides with black pepper.
- Cut each apple quarter into 4 wedges, put in an oven-proof dish and toss with the oil.
- Preheat oven to 160C/Gas 3.
- Heat a ridged griddle over a high heat.
- Add apple wedges and turn heat to medium.
- Cook about 1 min each side until ridge lines appear.
- Put in the oven to keep warm.
- Rinse pan and heat again.
- Cook halloumi slices in batches in the same way as the apple and put in the oven to keep warm.
- To serve put two pieces of apple on top of each halloumi slice.
- Spoon over the dressing and remaining herbs.
