Lemon and mint halloumi   Print Author: Jane Pikett Serves: 4 Ingredients 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 Method 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 … Continue reading Lemon and mint halloumi