halloumi saganaki

Hello all halloumi and cheese fans. This recipe from Rick Stein is crispy and crunchy with my favourite sweet and savoury combo. Ready in about 10 minutes. It is a great starter served with a Greek tomato salad.

Serves 2.

Ingredients:
225g block of halloumi
2-3 tablespoons of olive oil
1 beaten egg
3 tablespoons of semolina or maize flour if gluten free
2 tablespoons of clear honey
1 teaspoon black sesame seeds
1 teaspoon dried oregano
Fresh oregano finely chopped( optional)
Lots of freshly ground black pepper

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beetroot and halloumi salad

A delicious starter or light main course the walnuts add a bit of crunchiness and the mint makes it delicious. It’s lovely on its own or with crusty bread and other salads.

Serves 2 as a starter. 1 as a main.

Ingredients:
1 packet of pre-cooked beetroot in natural juices, sliced or chopped into cubes
1 packet of halloumi cheese, cut into six slices
juice of half a lemon
1 tablespoon of finely chopped fresh mint
2 tablespoons of olive oil
a handful of chopped walnuts
salad leaves
salt and pepper

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