A grilled halloumi sandwich
Slabs seared until they squeak, stuffed into warm flatbread with tomato, cucumber, and a lemony hit. The cheese that grills like meat.
Serves 215 mineasysummer
Ingredients
- 250 g Halloumi
- 2 each Flatbread or ciabatta
- 2 each Ripe tomatoes
- 1 each Cucumber
- 1 each Lemon (juice)
- 10 leaf Fresh mint
- 30 ml Extra-virgin olive oil
- 1 tsp Za'atar or chilli flakes
Method
Slice the halloumi into slabs about a centimetre thick and pat them thoroughly dry. Get a griddle or heavy pan properly hot with a slick of oil.
Sear the halloumi 2–3 minutes a side, undisturbed, until deep gold and squeaking. While it cooks, warm the bread and slice the tomatoes and cucumber thin.
Dress the tomato and cucumber with the lemon juice, olive oil, torn mint, and a pinch of salt.
Pile the hot halloumi into the bread with the salad, a shower of za'atar or chilli, and any dressing left in the bowl. Eat straight away, while it still squeaks.
Featured cheese
Halloumi
Cyprus · mixed milk