Mid­dle-east­ern de­lights

Take your taste buds to new hori­zons with these flavour­some recipes

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Let your palate wan­der

Grid­dled cour­gette and hal­loumi salad Serves 6

* 4 medium cour­gettes

* 5tbsp ex­tra-vir­gin olive oil

* 1tbsp thyme leaves

* hand­ful mint leaves, shred­ded

* juice of 1 lemon

* 500g hal­loumi cheese, cut into 1cm slices

* 2tbsp flaked al­monds, lightly toasted

Us­ing a veg­etable peeler or man­dolin, slice the cour­gettes length­wise into rib­bons. Toss in 1tbsp of olive oil with the thyme and sea­son with salt and pepper.

Place a grid­dle pan over a high heat un­til smok­ing hot. Grid­dle sin­gle lay­ers of the cour­gette rib­bons in batches for about a minute on each side un­til well marked and soft­ened.

Set aside un­til they are all cooked. Toss the cooked rib­bons with the mint, lemon juice and 3tbsp of olive oil and sea­son with pepper to taste.

Coat the hal­loumi with 1tbsp of olive oil and cook in the grid­dle pan for 1-2 min­utes on each side un­til well marked.

While the hal­loumi is still hot, toss in the cour­gettes and scat­ter with flaked al­monds to serve.

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