Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 10

BAKED HALLOUMI

Instead of frying halloumi, why not bake it in the oven? It’s so easy, especially if you already have the oven on. Or you can scatter it, sliced or diced, over some roasted vegetables, a rice or pasta bake or a dish of beans or lentils for the last 10–15 minutes of the cooking time.

Preheat the oven to 200°C (180°C fan)/ 400°F/gas 6.

Cut the halloumi into slices, about 1–2cm (½ –¾ inch) thick, and arrange them on a baking tray (cookie sheet). Spray lightly with olive oil or drizzle some over the top. For additional flavour, you can sprinkle with some herbs, spices or crushed seeds, or drizzle with honey.

Cook in the hot oven for 10–15 minutes until crisp and uniformly golden brown.

Eat immediately before the halloumi cools down.

SERVING SUGGESTIONS

• Dust with ground spices, such as sumac, cumin or paprika (sweet or smoked).

• Sprinkle with dried or fresh herbs, e.g. oregano, thyme, chopped rosemary.

• Drizzle with pomegranate molasses, balsamic vinegar or glaze.

• Squeeze some lemon juice over the top.

• Drizzle with honey.

• Serve as an appetizer with roasted or char-grilled red (bell) peppers (freshly cooked or bottled).

• Lay some thinly sliced halloumi over the top of an ovenproof dish of vegetables, a moussaka, pasta bake or pizza for the last 10–15 minutes of cooking for a crusty, cheesy topping.

• Add to bruschetta or crostini.