Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 24

STICKY GLAZED HALLOUMI BITES

Runny honey is traditionally used to make a glaze for halloumi, but pomegranate molasses is less sweet and has a more distinctive and intense flavour. It’s made by reducing pomegranate juice to a syrup – you can do this yourself at home or buy it ready-made. If you have a sweet tooth, just add a tablespoon of honey to the glaze mixture.

SERVES 4–6

PREP 10 MINUTES

COOK 5–8 MINUTES

500g (18oz) halloumi

1 tbsp olive oil, plus extra for brushing

juice of 1 small lime

1 tsp ras-el-hanout

½ tsp za’atar

1 tbsp pomegranate molasses

1 tbsp white sesame seeds

a handful of coriander (cilantro), chopped

Cut the halloumi into 2.5cm (1 inch) cubes and thread them onto small bamboo skewers that have been soaked in water to prevent them burning. Add 2–3 cubes per skewer.

In a bowl, whisk together the olive oil, lime juice, spices and pomegranate molasses to make a sticky glaze.

Lightly brush the glaze over the halloumi cubes to cover them completely.

Lightly brush a ridged griddle pan with oil and place over a medium heat. When the pan is hot, add the halloumi skewers and cook, turning occasionally, for about 5–8 minutes until sticky, golden brown and glazed all over. Watch carefully and take care that they do not burn. Alternatively, you can bake them in the oven.

Arrange the skewers on a serving plate and sprinkle with sesame seeds and chopped coriander (cilantro). Serve immediately while they are still hot.

Tip: If liked, you can remove the halloumi bites from the skewers before serving. However, it’s easier to cook them on the skewers than loose in the pan.