Halloumi, tomatoes from Greenfeast - Spring, Summer (page 128) by Nigel Slater

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Notes about this recipe

  • anniecc on May 22, 2023

    This was really tasty. I served it with freekeh as a vegetarian dinner. If I made it again I might be tempted to open up the halloumi parcel for the last few minutes of cooking to let it take on some colour.

  • Apollonia on August 08, 2021

    Simple, delicious. I usually like my halloumi crispy, but the softer, meltier effect here was lovely. We ended up with a lot of herby, tomato-y broth, so I served (as I do most things) over greens. It would only have been improved with a slice of thick sourdough.

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