Halloumi is well known as a substitute for meat in burgers or and added into tasty kebabs for a barbecue. However, there’s much more to this versatile cheese. This is one of my favourite ways of preparing it including a distinctive Cypriot recipe for halloumi with pasta.
Ingredients
400g of pasta, whole wheat
200g of halloumi
2l chicken stock
2 lemons
2 tbsp of dried mint
4 sprigs of mint, fresh
Method
Finely grate the cheese and mix with the dried mint. Chop a handful of the mint leaves and set aside. In the meantime, cook the pasta in the chicken stock. If you don’t have ready-made stock, use three chicken stock cubes in around 2 litres of water.
Layer some of the grated cheese and mint in an empty shallow bowl per person. When the pasta is al dente, ladle half a portion into the bowl along with a little of the stock
Sprinkle another layer of the grated cheese, top with some more pasta and finish with the final layer of cheese. Sprinkle with a generous amount of the fresh mint.
Squeeze the juice from ¼ to ½ a lemon over each bowl and serve with a few more wedges if needed
Comments