1 packet Halloumi 

 

Take the Halloumi out of its packet and cut into 1 cm thick slices. Often it will break into strips but this doesn't matter as you want them as dippers anyway. Heat a non-stick pan over a medium to high heat and after a few moments place your halloumi into the pan. Leave the cheese to brown for around a minute or two each side. When you turn it over you want to see a lovely caramelised surface and you will notice the cheese would have become softer (it thens firms as it cools).

 

Harrisa Dip

 

1/2 red pepper (if you don't have fresh peppers, pre-chargrilled in a jar work well too)

80g pepperdew peppers (mild) - available in most supermarkets

1 chilli - check the heat on the tip of your tongue. If this is for young children I would advise using 1/2 )

1 clove garlic

1 teapsoons caraway seeds

2 teaspoons cumin

2 teaspoons tomato puree

4 tablespoons olive oil

1 teaspoon smoked paprika

 

Place everything (but the olive oil) into a small blender, or using a stick blender blitz all until a puree. Finally add the olive oil to help thicken and emulsify slightly. Pour into a ramekin and serve as a dip with your halloumi dippers.

 

This is also delicious stirred through hummus, on its own with vegetable sticks or as a marinade for chicken, pork or white fish.