Lemon and mint halloumi

Lemon and mint halloumi
Serves: 4
  • 225g block halloumi
  • 1 lemon, zest
  • 1 tbsp fresh mint leaves, torn
  • olive oil
  • salt and ground black pepper
  • To serve:
  • warmed pitta bread, rocket leaves, watermelon chunks
  1. Made from goats’ and sheep milk, halloumi is to the Middle East what mozzarella is to the Italians and paneer is to the Indians. It is also, to our mind, the best of the three, sublime griddled and served with salad and watermelon in pitta pockets with hummus and olives, or as a more flavoursome substitute for paneer in curries of all shapes and sizes. For this marinated version, simply slice, place in a dish and drizzle with a little oil, mint leaves and lemon zest, salt and pepper and turn to coat. Marinade in the fridge 1-2 hours max. Remove from the fridge 30 mins before cooking and sear for a few seconds each side in a hot griddle pan or on the barbecue.


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