Grilled hal­loumi & pep­per burg­ers

Ideal Home (UK) - - Summer Living -

Takes 15min Makes 4 IN­GRE­DI­ENTS

1 CU­CUM­BER, FINELY GRATED 400ML GREEK YOGURT HAND­FUL OF FRESH CORIANDER, CHOPPED HAND­FUL OF FRESH MINT, CHOPPED 2 X 250G BLOCKS HAL­LOUMI CHEESE, EACH CUT INTO 4 SLICES 2 ROASTED RED PEP­PERS FROM A JAR, SLICED 4 CIABATTA ROLLS, HALVED AND TOASTED 4TBSP OLIVE OIL LARGE HAND­FUL OF ROCKET LEAVES

1 Squeeze out any ex­cess wa­ter from the cu­cum­ber, then stir it through the yogurt with the coriander, mint and a pinch of salt.

2 Heat a grid­dle pan, then add the hal­loumi slices and cook for 2min each side, un­til charred. Re­move from the pan and add the sliced pep­pers to the grid­dle. Cook for 2min to heat through.

3 Driz­zle the cut sides of the ciabatta rolls with olive oil. Top each bot­tom half with two slices of hal­loumi, a few slices of pep­per and a small hand­ful of rocket. Sea­son with freshly ground black pep­per and serve with the herby yogurt on the side.

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