The Halloumi Cookbook

250g (9oz) halloumi, sliced

3 ripe tomatoes, cut into wedges

½ red onion, thinly sliced

1 green or red (bell) pepper, deseeded and sliced

2 tbsp fruity green olive oil

1 tbsp red wine vinegar

PITTA CHIPS

4 pitta breads

olive oil, for brushing

a pinch of dried chilli flakes

a pinch of sea salt

HUMMUS

2 x 400g (14oz) cans chickpeas (garbanzo beans)

3 garlic cloves, crushed

100g (4oz/scant ½ cup) of tahini

2 tsp ground cumin

3 tbsp olive oil, plus extra for drizzling

juice of 1 lemon, plus extra for drizzling

a pinch of sea salt crystals

chopped parsley, for sprinkling

za’atar, paprika or sumac, for dusting

Preheat the oven to 180°C (160°C fan)/350°F/gas 4.

Slice each pitta bread in half so you have two large thin pieces of bread. Cut each slice into strips and lightly brush with olive oil. Arrange them on a lightly oiled baking tray (cookie sheet) and sprinkle with the chilli flakes and sea salt.

Bake in the oven for about 10 minutes until crisp and golden. Remove and set aside to cool on a wire rack.

Make the hummus: rinse and drain the chickpeas (garbanzo beans) then blitz them with the garlic, tahini, cumin, olive oil and lemon juice in a blender or food processor until you have a coarse purée. If it’s too thick, thin it down with a little water or some liquid from the canned chickpeas. Season to taste with salt and transfer to a bowl. Sprinkle with parsley, dust with spices and drizzle with olive oil and lemon juice.

Dry-fry the halloumi in a non-stick frying pan (skillet) over a medium heat for about 2 minutes each side until golden brown and crispy on the outside and softened inside.

Smear the hummus in a circle around the edge of four serving plates, leaving a well in the centre. Mix together the tomatoes, onion and pepper in a bowl and toss in the olive oil and vinegar. Spoon into the centre of each plate and top with the hot halloumi. Serve immediately with the pitta chips.