Lemon Halloumi

This is a recipe from Laura Santtini’s Flash Cooking. The aromas while this is cooking are a reason alone to make this.  I used thyme instead of the dill she uses in the book and I also added some slices of stale Rye Bread so soak up the lemoney yumminess.

You’ll need

• 2 lemons
• 1 clove of garlic
• 1 pinch of salt flakes
• 1 tsp pink peppercorns. I used these from Waitrose.
• 2 tbsp extra virgin olive oil
• 1 tsp runny honey
• 1 tbsp fresh dill – I didn’t have any so I used fresh thyme leaves instead
• 250g halloumi cheese
• Three slices of stale bread

To make it

1. Preheat the oven to 190C.
2. Slice one lemon and the halloumi into slices of about 5mm thick and set aside.
3. Toast the bread and then cut it into squares the same size as the halloumi and set aside.
4. Crush the garlic, salt and peppercorns in a pestle and mortar until mushy and then add the olive oil, honey and juice from the other lemon.
5. Toss the lemon slices, toast and halloumi in this dressing and then place them all in an ovenproof dish.
6. Put them in the oven til the cheese begins to colour and the lemon starts to caramelise a little.
7. Turn the slices over and cook til they are browned and caramelised as above.
8. Serve hot with the thyme sprinkled on top and a drizzle of the dressing you had left over.