THis hot halloumi dish is such a crowd pleaser that it’s worth making with two pieces of halloumi, even for a smaller group. I’d love to include this as part of a range of mixed hot and cold dishes – a fun and festive update to cheese and pineapple on a stick (which is hard to make better). Then a high-impact, low-effort dish: thyme-roasted carrots with labneh and pistachios. On a whim, I hung a container of plain yogurt in muslin for labneh last week, and now I can’t stop—it only takes 30 minutes for a soft set, which is what you want here (for a firmer set, leave it hanging for an hour).
Hot halloumi with pineapple sauce (pictured above)
To make ahead, keep the chopped pineapple in a large bowl in the refrigerator, the chopped mint and chili pepper in a small bowl, and the red onion and lemon juice in another small bowl. Mix just before serving.
Preparatory school 20 minutes
He cooks 15 minutes
serves 6K A snack or side meal
1 small Mature pineapplePeeled and cut into small pieces
1 small red onion, Peeled and very finely chopped
1 red pepperpeeled and finely chopped
15 grams of mint– The leaves are chopped and finely chopped
Juice and finely grated peel 1-2 lemons
A few flakes of sea salt
½ A tablespoon of olive oil
2 225 grams Halloumi– Dry and cut into slices half a cm thick
In a bowl, combine the pineapple, onion, chili pepper, chopped mint and lime peel, adding lemon juice and a little salt at the same time, tasting as you like, until the flavors are nice and strong (depending on how juicy it is, you may not need both lemons).
Preheat the oven to 70°C (50°C)/very low gas. Place your largest skillet over medium heat, add a little olive oil, then place a single layer of halloumi slices. Fry for two to three minutes on each side until golden brown and crispy, then transfer to a plate lined with kitchen paper and place in the oven to keep warm. Repeat with remaining halloumi in batches.
To serve, arrange the hot halloumi on a plate, garnish with the pineapple sauce (you won’t need the whole thing) and serve immediately.
Zaatar grilled carrots with labneh and pistachios
This is a great dish to serve as part of an appetizer, and can also be prepared in advance and assembled at the last minute.
Preparatory school 10 minutes
He cooks 40 minutes
serves 4
500 grams of natural yoghurt
1 kilo of carrotsPeeled and cut diagonally into 1cm slices
2 Garlic clovespeeled and finely chopped
2 A tablespoon of thyme
45 ml olive oil
1 A teaspoon of sea salt
2 A teaspoon of maple syrup
75 grams of pistachios
Juice of half a lemon
1 small handful of fresh mint leaves (optional)
Preheat the oven to 220°C (200°C fan) / 425°F / Gas 7. Place the yoghurt in a muslin cloth or clean cloth over a sieve, bringing the corners of the cloth together and gently rolling it until the yoghurt is completely wrapped into a ball. Tie it with string (or rubber band) and attach it to the cabinet handle with a bowl underneath to catch the liquid.
Meanwhile, place the chopped carrots in a large roasting tray (they should be roughly a single layer), then stir in the garlic, thyme, olive oil and salt. Cover tightly with foil and roast for 20 minutes.
Remove the foil, drizzle with maple syrup, then return it to the oven for a final 10 minutes. Meanwhile, place the pistachios on a baking sheet, then place them on the bottom rack of the oven to toast (if you have a powerful oven, save them after six to eight minutes). Chop the toasted pistachios into roughly chunky pieces.
When you want to serve, reheat the carrots for 10 minutes in the oven, if necessary. Unroll the cloth, spread the labneh on a plate, then arrange the carrots on top. Squeeze over the lemon juice, sprinkle with pistachios and mint leaves if using, and serve warm or at room temperature.
