Griddled Halloumi with Herb Salad & Seeded Hot-breads

Brought to you by:

Bertolli

8 serving

Prep time: 20 mins

Cook time: 20 mins

Serves: 8

This recipe is made up by a few simple parts - it's great all together as a starter or light meal, or as part of a mezze to serve a crowd.

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Ingredients Method

Ingredients

250g white bread mix
3 tbsp greek olive oil , 1 tbsp for the bread, 1 for the halloumi, 1 tbsp for the salad
1 sprinkle plain flour , for dusting
1 egg white , lightly beaten
2 tbsp poppy seeds
2 x 255g blocks of Halloumi cheese , cut into 24 slices
1 red chilli , deseeded and finely chopped
1 tsp dried oregano
1 lemon , the zest and juice of
60g fresh mint
70g flat leaf parsley
60g fresh coriander

Method

Step 1

First make the bread. Make up the mix according to pack instructions adding 1 tbsp olive oil. Leave to rise in a warm place for about 1 hour, until doubled in size.

Step 2

Preheat the oven to 220C/Gas 7. Knead the risen dough to 'knock back' then divide it into 8 pieces. On a floured suface, roll the pieces out into 10cm ovals, then transfer to 2 large, floured, non-stick baking trays.

Step 3

Brush with the egg white and scatter with the poppy seeds. Bake for about 10-15 minutes until crisp and golden. Serve warm or make up to 24 hours in advance and store in an airtight container, then reheat to serve.

Step 4

Meanwhile place all the halloumi ingredients into a dish and marinate for 15-30 minutes. Warm a griddle pan over a high heat then add the halloumi, in batches if necessary, and cook for 2-3 minutes on each side, or until golden.

Step 5

For the salad, remove the leaves and place into a bowl. Discard the stalks (or use them to flavour the sotck). Drizzle over the oil and season to taste with lemon juice, salt and pepper. Serve the salad with the halloumi and hot breads on the side.