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Grilled Halloumi with Green Pea Salad
Grilled Halloumi with Green Pea Salad
Middle Eastern
Starter
30 mins
Vegetables/vegetarian
Easy
Serves
2

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
Ingredients
  • 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
Method
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Method
  1. 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.
  2. 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.
  3. Remove the pan from the heat and brush each slice of halloumi generously with honey and sprinkle with a pinch of oregano.
  4. Serve the halloumi slices straightaway, with some crushed pea salad and a dollop of yoghurt.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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