recipes
PUMPKIN, CARROT & SWEET POTATO SOUP WITH HALLOUMI TOPPING
Ingredients: Carrot, red pumpkin, sweet potatoes Onion, garlic, ginger, an orange, salt & pepper for seasoning, butter, halloumi in cubes for serving Recipe: Chop vegetables into cubes and grill with salt, pepper and a sprinkle of smoked paprika until softened and crispy on the outside
Add butter and olive oil to a pot along with chopped garlic and onion until caramelised. Then add the vegetables, water and blend together for about 30 minutes in medium heat. Grate ginger, the zest of a quarter of an orange and add some fresh orange juice.
Serve with a dash of chilly oil and grilled halloumi cut into cubes
Wraps with grilled halloumi, eggplant and hummus
Healthy, quick and great solution when hungry at anytime of the day. You will need halloumi (fresh or matured), vine tomatoes, grilled eggplant, green salad and hummus! Grill eggplants and halloumi until they turn golden and crispy. Chop the vegetables and combine all these in a wrap. Heat wraps little bit in a pan and enjoy! Ideal for our vegetarian friends!
pasta carbonara in a clay pot
Ingredients: Onion, leaks, mushrooms, bacon or pancetta, parsley, salt & pepper for seasoning, butter, olive oil and halloumi to shred on top. Recipe: Cook pasta for about 5 minutes until it gets very al dente, keep 1/4 cup of the pasta water aside for later. Heat oil and butter in a frying pan on medium heat. Add onion, leak, bacon and mushrooms to the pan and cook, stirring, for 5 minutes or until the bacon is crisp and mushrooms are tender. Season with pepper and salt. Add parsley according to your taste. Reduce heat to low, then add cream, 1/4 cup of reserved pasta water, stirring regularly, until the liquid has reduced into a thick creamy sauce. Put pasta with the sauce in the clay pot. Shred halloumi on top and, stir a little bit and then put in the oven until halloumi melts and gets golden (for about 10 minutes). Serve while is still hot!
*You can skip bacon for vegetarian version of the dish
pasta in chicken broth and anari topping
Boil about 4 to 6 cups of water on the stove (basically just over enough to cover the two chicken thighs) and add the two chicken thighs. Let the chicken thighs boil and cook until well done. (30-45 minutes, but you will need to cut open the chicken to check it has been properly cooked). Once the chicken has cooked, remove it and place it in a bowl to let cool. Add the pasta to the chicken broth and salt to taste. Cook until the pasta is ready. Meanwhile, chop the cooked chicken into slices which you will serve with the pasta. Serve the pasta with chicken slices (toss the chicken in with the hot pasta to ensure that the chicken is warm when it is eaten). Squeeze a quarter or half a lemon on each serving and add grated “anari” cheese to taste.
green salad with halloumi
Mix your favourite green leaves with an avocado chopped in slices and some vine tomatoes. Warm the oil in a pan over a high heat. Add the sliced halloumi and cook on each side for about 90 seconds, turning once, until golden and crispy. Remove from the pan, chop quickly and add to the salad. Sprinkle with vinegraitte of your choice (we suggest a honey based one which will come in contrast with the halloumi and bring out its flavour) Serve immediately while the cheese is still hot and enjoy! Perfect for a quick, light and healthy meal for every hour of the day!