The perfect summer garnish for everyone's favourite grilled cheese - the sweet and fresh peas are made to complement the salty, rubbery halloumi. Use the best halloumi you can get.
Recipe courtesy of
250g halloumi, the best that you can get
1/2 teaspoon of runny honey, plus extra for brushing
Pinch of dried oregano
150g frozen peas, defrosted and drained
1/2 unit banana shallot, very finely diced
2 tablespoons extra virgin olive oil
1/2 a lemon, juiced and zested
Full fat greek yoghurt, to serve
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Sweat the shallots in a splash of olive oil over a medium heat for 4-5 minutes until softened. Remove from the heat and add the peas, honey, olive oil, lemon juice and lemon zest. Crush with a potato masher to a very rough puree.
Slice the halloumi into 1cm thick pieces and pat dry. Heat a non-stick frying pan over a medium heat with a splash of olive oil. Place the halloumi slices in the pan and do not touch them for 2-3 minutes or they will stick. Flip them over when the underside has caramalised to a lovely brown colour. Colour the other side in the same way. By this time, the halloumi shold be hot all the way through and a little soft.
Remove the pan from the heat and brush each slice of halloumi generously with honey and sprinkle with a pinch of oregano.
Serve the halloumi slices straightaway, with some crushed pea salad and a dollop of yoghurt.
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