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

Directions

1. 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.
2. 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
3. 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
4.  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.