Marvellous mezze

Sharing is caring with these tasty Test Kitchen small plates

- JESSICA RANSOM

Grilled halloumi with lemon dressing

Our zingy dressing helps cut through the richness of the halloumi cheese.

MAKES 14 SLICES PREP 10 MINS COOK 4 MINS

• 2x250g packs halloumi

• Zest and juice 1 lemon

• 1tbsp capers, rinsed

• 2tbsp finely chopped flat-leaf parsley

• ½tsp dried oregano

• 4tbsp extra virgin olive oil

1 Cut the halloumi into 1cm thick slices, then pat dry on kitchen paper. Heat a griddle pan, grill or barbecue to medium-high and cook for 2 mins on each side until char lines appear. Transfer halloumi slices to a warm plate.

2 Mix the lemon zest and juice with the capers, parsley, dried oregano and olive oil; season with black pepper. Drizzle over the warm halloumi and serve straight away.

Per serving: 140 cals, 12g fat (6g saturated), 4g carbohydrates

Food Ed’s tip If cooking on a griddle pan, once hot, place a piece of baking parchment on top and then immediately top with the halloumi. You’ll achieve the desired griddle lines without it sticking!

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