Pancetta-wrapped halloumi with smoky chilli tomato relish

Name: Pancetta-wrapped halloumi with smoky chilli tomato relish
Prep time: 5 min
Cook time: 20 min
Yield: Serves 6 as a snack
Ingredients: 1 chopped onion; 1 crushed garlic clove; 1 tsp sweet smoked paprika; 1 tsp chipotle chilli flakes; 400g tin of chopped tomatoes; 3 tbsp red wine vinegar; 2 tbsp soft dark brown sugar; Pinch of salt; 250g pack of halloumi; 95g pack of sliced pancetta; Vegetable oil; Chopped fresh flatleaf parsley

Easy
February 2019

Easy
February 2019

Serves 6 as a snack
Hands-on time 25 min

Possibly the ultimate crowd-pleasing nibble, these pancetta-wrapped halloumi fries are served with a smoky tomato relish to really get your dinner party guests’ tastebuds going.

Nutrition: per serving

Calories: 281kcals
Fat: 20.2g (9.1g saturated)
Protein: 13.9g
Carbohydrates: 10.2g (9.7g sugars)
Fibre: 1.6g
Salt: 2g

Nutrition: per serving

Calories: 281kcals
Fat: 20.2g (9.1g saturated)
Protein: 13.9g
Carbohydrates: 10.2g (9.7g sugars)
Fibre: 1.6g
Salt: 2g

Save recipe

Save recipe Print

Ingredients

1 chopped onion
1 crushed garlic clove
1 tsp sweet smoked paprika
1 tsp chipotle chilli flakes
400g tin of chopped tomatoes
3 tbsp red wine vinegar
2 tbsp soft dark brown sugar
Pinch of salt
250g pack of halloumi
95g pack of sliced pancetta
Vegetable oil
Chopped fresh flatleaf parsley

1 chopped onion
1 crushed garlic clove
1 tsp sweet smoked paprika
1 tsp chipotle chilli flakes
400g tin of chopped tomatoes
3 tbsp red wine vinegar
2 tbsp soft dark brown sugar
Pinch of salt
250g pack of halloumi
95g pack of sliced pancetta
Vegetable oil
Chopped fresh flatleaf parsley

Method

For the relish, heat the oil in a saucepan. Add the chopped onion and cook gently for 10 minutes until softened. Add the crushed garlic clove, sweet smoked paprika and chipotle chilli flakes, then cook for another minute.
Add a the tin of chopped tomatoes, red wine vinegar, soft dark brown sugar and a pinch of salt. Simmer for 15-20 minutes until thickened.
Meanwhile, cut a the halloumi into about 15 x 0.5cm sticks. Take a the pancetta and wrap a slice around each stick.
Heat 1cm vegetable oil in a large non-stick frying pan over a medium heat. Add the fries in batches, cooking for 2-3 minutes on each side until golden. Drain on kitchen paper and keep warm on a tray in a low oven. Sprinkle with chopped fresh flatleaf parsley and serve with the warm relish.

Method

For the relish, heat the oil in a saucepan. Add the chopped onion and cook gently for 10 minutes until softened. Add the crushed garlic clove, sweet smoked paprika and chipotle chilli flakes, then cook for another minute.
Add a the tin of chopped tomatoes, red wine vinegar, soft dark brown sugar and a pinch of salt. Simmer for 15-20 minutes until thickened.
Meanwhile, cut a the halloumi into about 15 x 0.5cm sticks. Take a the pancetta and wrap a slice around each stick.
Heat 1cm vegetable oil in a large non-stick frying pan over a medium heat. Add the fries in batches, cooking for 2-3 minutes on each side until golden. Drain on kitchen paper and keep warm on a tray in a low oven. Sprinkle with chopped fresh flatleaf parsley and serve with the warm relish.

Recipe By

The delicious. food team

Fancy getting a copy in print?

Subscribe to our magazine