This recipe is for all the cheese lovers out there craving a little melted, oozy, totally dip-worthy halloumi. Thanks to its high melting point, halloumi can be griddled until it is golden brown and it works so well as part of a mezze platter.
TOP TIP grill the lemon quarters to release all of the extra juices!
Make a plateful this weekend and pretend you’re on a Greek island, with your toes in the warm water and someone special at your side.
With love from us all at the Palace,
You will need
200 g Halloumi cheese
½ jar of Pesto Princess Greek Pesto
100 ml full fat yoghurt
2 lemons, quartered
2-3 pitas, toasted and cut into wedges
1. Cut the halloumi into 1 cm thick slices and heat a heavy-based, non-stick pan to medium heat. Place the halloumi into the pan. Let the cheese grill until brown (don’t move it around too much so it can form a nice thick crust).
2. Combine the yoghurt and Pesto Princess Greek Pesto and place in a small serving dish.
3. Once the halloumi is golden, serve on a platter alongside the pesto yoghurt dip, lemon wedges, toasted pita and a good drizzle of olive oil.
Feeds 2-3 as a light snack or part of a mezze platter.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Spice Route Chenin Blanc 2015
The wines from Spice Route are excellent and full of flavour. This one is so perfect with the big flavours of the cheese and the pesto.
It looks like Packed under screw cap in a Burgundy bottle with the elegant Spice Route label. In the glass, the wine is a gem-bright, yellow straw in colour.
It smells like Tropical fruits, crisp like starfruit, desiccated pineapple and ripe white fleshed peach. Undertow of mineral and flint.
It tastes like From its crisp entry through to the aftertaste, the wine is rich and round and soft. The two years of age showing really well. Lovely fruit flavours evident on the nose. Full flavour of green winter melon and peach. Nice crisp ending.