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- Halloumi with spicy olives and walnuts
Halloumi with spicy olives and walnuts
- Noor Murad
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
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This works really well for brunch, alongside soft-boiled eggs, but can just as easily be eaten as a light lunch or dinner
Gluten free
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Try Noor Murad's halloumi with spicy olives and walnuts, then try hasselback halloumi traybake, halloumi toastie with harissa and honey, or halloumi and Mediterranean veg traybake.
Feel free to make this vegan by swapping out the halloumi for fried and salted tofu.
Recipes extracted from Lugma by Noor Murad (£28, Quadrille). Photographs: © Matt Russell, Matt Wardle. Recipes are sent by the publisher and not retested by us.
Halloumi with spicy olives and walnuts recipe
Ingredients
Nutrition
SALSA
-
4 tbsp olive oil
-
3 garlic cloves
finely chopped
-
2 tsp coriander seeds
-
1 tsp aleppo chilli flakes
-
70g roasted red peppers from a jar
very finely chopped
-
1 tbsp rose harissa
-
2 tbsp apple cider vinegar
-
2 tsp maple syrup
-
50g walnuts
well toasted and roughly chopped into 1cm pieces
-
70g pitted Nocellara olives
roughly chopped
-
5g mint leaves
roughly chopped
-
10g parsley leaves
roughly chopped
-
2 tsp pomegranate molasses
HALLOUMI
-
2 x 225g blocks of halloumi
drained
-
2 tbsp olive oil
-
2 tsp maple syrup
Nutrition: per serving
- kcal682
- fat56.7g
- saturates22.7g
- carbs12.2g
- sugars10.1g
- fibre2.6g
- protein29.6g
- salt4.2g
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Method
-
step 1
Make the salsa by heating the oil and garlic in a small frying pan over a medium heat for 1 min 30 seconds until beginning to bubble and smell fragrant. Add the coriander seeds and chilli flakes, and cook for 30 seconds more. Stir in the peppers, harissa, vinegar and maple syrup, and cook for 5 mins. Set aside to cool to room temperature, then transfer to a large bowl, add the remaining salsa ingredients and mix to combine.
-
step 2
Heat the oven to 200C/180C fan/gas 6. Halve each of the halloumi blocks lengthways to give you four rectangular pieces and pat them dry. Use a small sharp knife to make a criss-cross pattern across one side of each piece, with incisions about 1.5cm deep.
-
step 3
Heat the oil in a medium frying pan over a medium-high heat. Fry the halloumi for 4-5 mins or until nicely golden on both sides. Transfer to a small tray, criss-cross side up, and pour over the excess oil left in the pan, followed by the maple syrup. Bake for 7 mins until nicely softened through the centre.
-
step 4
Transfer to a plate, pouring over any juices left in the tray, then spoon over the salsa. Serve while the halloumi is still warm.
More ways with halloumi.
Authors
Noor Murad
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