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    Griddled Cypressa Halloumi Cheese with Minted Chick Pea Salad

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    • Griddled Cypressa Halloumi Cheese with Minted Chick Pea Salad

    Griddled Cypressa Halloumi Cheese with Minted Chick Pea Salad

    Cypressa Halloumi Cheese, which originates from Cyprus, is ideal for use in a variety of recipes. The creamy-tasting, chewy-textured cheese lends itself to barbecuing, frying or grilling, and when heated the exterior hardens while the interior melts. Cypressa Halloumi is made from cow's, goat's and ewe's milk with a hint of mint and is delicious eaten as it is, or cubed with salads and fruit.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • 2 aubergines, stalks removed and cut into 2cm cubes
    • 3 tbsp Waitrose Extra Virgin Olive Oil
    • 410g can Waitrose Chick Peas in Water, rinsed and drained
    • 1 lemon, peel and pith removed, flesh roughly chopped (reserve the juice)
    • 1 small clove garlic, crushed
    • 1 tbsp Cypressa Light Tahini
    • 1 tbsp shredded mint leaves, plus 4 extra sprigs to garnish
    • 110g bag Waitrose Gourmet Aromatic Herb Salad
    • 250g pack Cypressa Halloumi Cheese, cut into 8 slices

    Method

    1. Toss the aubergine and olive oil together and fry in a large non-stick frying pan over a medium heat for 15-20 minutes until tender and light brown. If the aubergine starts to burn reduce the heat. Allow to cool for 5 minutes.
    2. Lightly crush the chick peas in a bowl with a potato masher then mix in the lemon flesh and juice, garlic, tahini and mint. Add the aubergine to the mixture and stir well. Divide the herb salad leaves between 4 plates and top with the chick pea salad.
    3. Heat a ridged griddle pan over a medium high heat and dry fry the halloumi for 1½-2 minutes on each side or until golden. Top the chick pea salad with the cooked halloumi and serve immediately, garnished with mint sprigs.

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    Cook's tips

    The chick pea salad can be made a few hours in advance and is best served at room temperature, not chilled. If you make the salad in advance, assemble it with the leaves just before serving.

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