Grilled halloumi with lemon dressing
Our zingy dressing helps cut through the richness of the halloumi cheese.
MAKES 14 SLICES PREP 10 MINS COOK 4 MINS
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2x250g packs halloumi
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Zest and juice 1 lemon
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1tbsp capers, rinsed
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2tbsp finely chopped flat-leaf parsley
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½tsp dried oregano
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4tbsp extra virgin olive oil
1 Cut the halloumi into 1cm thick slices, then pat dry on kitchen paper. Heat a griddle pan, grill or barbecue to medium-high and cook for 2 mins on each side until char lines appear. Transfer halloumi slices to a warm plate.
2 Mix the lemon zest and juice with the capers, parsley, dried oregano and olive oil; season with black pepper. Drizzle over the warm halloumi and serve straight away.
Per serving: 140 cals, 12g fat (6g saturated), 4g carbohydrates
Food Ed’s tip If cooking on a griddle pan, once hot, place a piece of baking parchment on top and then immediately top with the halloumi. You’ll achieve the desired griddle lines without it sticking!
Sweet potato falafels
This story is from the July 20, 2020 edition of WOMAN - UK.
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This story is from the July 20, 2020 edition of WOMAN - UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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