Grilled Halloumi with Ezme
Golden grilled halloumi served with Kursat’s Ezme Paste for a simple starter or sharing dish. The salty, chewy halloumi works particularly well with the roasted peppers, tomato, herbs and gentle acidity of the Ezme.
Ingredients (Serves 2–3)
225g halloumi
4 tbsp Kursat’s Ezme Paste
1 tbsp olive oil
1tbsp Kursat's Preserved Lemon
Fresh parsley
Black pepper
Method
Prepare the halloumi
Slice the halloumi into thick pieces and pat dry with kitchen paper.
Grill
Heat a griddle pan or frying pan over medium-high heat. Brush the halloumi lightly with olive oil and cook for 2–3 minutes on each side until golden and charred.
Serve with Ezme
Spread the Ezme Paste across a serving plate and arrange the grilled halloumi on top.
Finish
Add fresh parsley, a drizzle of preserved lemon and a little black pepper. Serve immediately with warm flatbread.
Shop the pastes used in this recipe
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