Halloumi with watercress
- Published: 31 Dec 09
- Updated: 18 Mar 24
A simple starter recipe made with halloumi, watercress, tomatoes with a parsley and caper dressing.
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Serves 4
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Ready in 15 minutes
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Ingredients
- Grated zest of ½ lemon and 2 tbsp juice
- 5 tbsp olive oil
- Handful of fresh flatleaf parsley, chopped
- 2 tbsp small capers, drained and rinsed
- 8 medium vine-ripened tomatoes
- 100g watercress
- 2 x 200g packs of Pittas
- Pre-sliced halloumi
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. To make the dressing, whisk together the lemon zest and juice, olive oil, parsley, capers and freshly ground black pepper, then set aside.
- Cut the tomatoes into quarters. Divide the watercress and tomato wedges among four plates.
- Place the halloumi slices on a baking sheet lined with foil and bake for 2-3 minutes or until just beginning to melt.
- Add the hot halloumi to the plates, drizzle with the dressing and serve at once.
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- Recipe from January 2010 Issue
delicious. tips
Serve immediately or the halloumi will turn rubbery.
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