
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
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2x250g packs halloumi
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Zest and juice 1 lemon
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1tbsp capers, rinsed
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2tbsp finely chopped flat-leaf parsley
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½tsp dried oregano
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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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