Halloumi with a mint and dill vinaigrette

Crispy halloumi and tangy vinaigrette.

This is super simple and makes a delicious starter, part of a main course, tapas dish or even a canapés. All you need it 2 blocks or halloumi and a handful of herbs. You can really mix this up to use whatever herbs you like. It's so simple and can be whipped up in no time at all.

Ingredients

Serves 4 as a starter, side dish, tapas

Could also serve 8-10 people as a canapé

• 15g mint

• 15g dill

• 2 tbsp olive oil

• 1 tbsp white wine vinegar (or cider vinegar)

• 1 tsp honey

• Salt and pepper

• 2 blocks halloumi

• Chilli flakes (optional)

(Notes, variations and substations found below the method)

Method

1. Finely chop the mint and dill, or place in a blender until ver finely blended. Combine with the oil, vinegar, honey and season with salt and pepper.

2. Slice the halloumi into 0.75-1cm slices. Heat a non-stick frying pan on a medium-high heat. Fry the halloumi for a minute or so on each side until golden and crispy. You could also do this on the BBQ.

3. Lay the slices of halloumi on a plat and drizzle with the vinaigrette and a sprinkling of chilli flakes.

Notes, variations and substations

• Herbs: Mint works wonderfully here but feel free to use whatever herbs you have. Soft, leafy herbs work the best - such as basil or parsley.

• Vinegar: you could also use lemon juice

• Honey: Add tsp of sugar instead