This is a recipe from Laura Santtini’s Flash Cooking. The aromas while this is cooking are a reason alone to make this. I used thyme instead of the dill she uses in the book and I also added some slices of stale Rye Bread so soak up the lemoney yumminess.
- 2 lemons
- 1 clove of garlic
- 1 pinch of salt flakes
- 1 tsp pink peppercorns. I used these from Waitrose.
- 2 tbsp extra virgin olive oil
- 1 tsp runny honey
- 1 tbsp fresh dill – I didn’t have any so I used fresh thyme leaves instead
- 250g halloumi cheese
- Three slices of stale bread
To make it
- Preheat the oven to 190C.
- Slice one lemon and the halloumi into slices of about 5mm thick and set aside.
- Toast the bread and then cut it into squares the same size as the halloumi and set aside.
- Crush the garlic, salt and peppercorns in a pestle and mortar until mushy and then add the olive oil, honey and juice from the other lemon.
- Toss the lemon slices, toast and halloumi in this dressing and then place them all in an ovenproof dish.
- Put them in the oven til the cheese begins to colour and the lemon starts to caramelise a little.
- Turn the slices over and cook til they are browned and caramelised as above.
- Serve hot with the thyme sprinkled on top and a drizzle of the dressing you had left over.