So I haven’t posted for a while due to the lovely weather we have been having in the UK. Halloumi is something we eat a lot of particularly in the summer and I wanted to try something different other than frying it as slice’s or cubes. I was on the great british chef site and came across a recipe very similar to this one, so I thought I would try it out. It was a really nice change and tasted nice and fresh. I think this would also be delicious with a hard goats cheese as it has a lot of flavour but is still lower in fat. This is summer in bowl with the lemon, fresh mint and halloumi.
Ingredients (serves 2)
- 200g of halloumi
- 200g of pasta, whole wheat
- 1l of garlic and herb or vegetable stock
- juice and zest of 1/2 lemon, other half quartered to serve
- 2 tbsp of dried oregano
- 2 sprigs of mint leaves, fresh and roughly chopped
- freshly cracked black pepper
- Finely grate the cheese and mix with the dried oregano. Chop a handful of the mint leaves and set aside. In the meantime, cook the pasta in the stock. The liquid should cover the pasta by an inch or so.
- If the liquid gets too low before the pasta is cooked, add a splash more. You want most of the liquid to have been absorbed by the end, but with some still remaining
- Layer some of the grated cheese and mint in an empty shallow bowl per person. When the pasta is cooked (simmer for 11 mins), ladle half a portion into the bowl along with a little of the stock
- Sprinkle another layer of the grated cheese, top with some more pasta and finish with the final layer of cheese. Sprinkle with a generous amount of the fresh mint, pepper and the lemon zest. Squeeze the juice from ¼ lemon over each bowl , and serve with the remaining wedge. Enjoy.