OPA!
recipes
Almost all of us have missed out on our annual summer holiday in the sun. Fear not though, you can recreate some beautiful Greek dishes (if not the weather) at home with the help of FRAN STEVENS, aka The Food Wife.
SPICED HALLOUMI WITH POMEGRANATE Serves 2-4
Salty cheese with a lightly spiced coating and a hint of sweetness in the dressing makes a great combination in this summer dish. This is best served immediately after frying the halloumi although it can afford to sit for 10 minutes or so, but do dress it at the last moment. The dressing can be made as a larger amount in a jar and used for other salads. You will only need a tablespoon for this. This dish is perfect as part of a larger meal with accompanying salads or served with a few salad leaves as a starter. Ingredients 1 tbsp (chilli infused) oil Ras al hanout 225g halloumi To serve 1 tbsp pomegranate seeds 1 tbsp balsamic & oil dressing (3 parts oil, 1 part vinegar)
slices (go from the short end). Place them on a piece of kitchen paper, and another on top, and gently press to remove excess moisture. Sprinkle each side of the halloumi with a tiny pinch of ras al hanout.
Heat the oil in a non stick frying pan over a medium heat. Carefully lie each piece of halloumi into the pan, ensuring none are overlapping. Fry for a few minutes on each side, until golden. Transfer to a serving plate. When ready to serve sprinkle over the pomegranate seeds and drizzle with the balsamic dressing.
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Method Begin by slicing the block of halloumi into eight roughly even THEWESTWILTSMAGAZINE 23
