"This hot halloumi platter is such a crowdpleaser that it's worth making with two blocks of halloumi, even for a smaller group. I like to include this as part of a spread of mixed hot and cold dishes a jolly, festive update on cheese and pineapple on a stick (which is admittedly hard to improve on). Then, a high-impact, low-effort dish: za'atar roast carrots with labneh and pistachio."
"Prep 20 min Cook 15 min Serves 6, as a snack or side 1 small ripe pineapple, peeled, cored and cut into small chunks 1 small red onion, peeled and very finely chopped 1 red chilli, deseeded and finely chopped 15g mint, leaves picked and finely chopped Finely grated zest and juice of 1-2 limes A pinch of sea salt flakes tbsp olive oil 2 225g halloumi, patted dry and cut into cm-thick slices"
Hot halloumi platter pairs pan-fried, golden halloumi slices with a bright pineapple salsa for a festive, crowd-pleasing snack or side. The recipe serves six with 20 minutes of prep and 15 minutes of cooking. Pineapple salsa combines diced pineapple, very finely chopped red onion, red chilli, chopped mint, lime zest and juice, and a pinch of sea salt, mixed just before serving. Halloumi is fried 2–3 minutes per side until crisp, then kept warm in a very low oven. Components can be prepped ahead and chilled separately. Suggests making two blocks for larger gatherings and mentions za'atar roast carrots with labneh as an accompaniment; labneh can set soft in about 30 minutes.
Read at www.theguardian.com
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