Tag Archives: Halloumi

Recipe of the Week – 15th June 2015 – Italian Style Halloumi Wraps

 It’s local festival season in Derbyshire at the moment, and we at Pulse Cafe are lucky to be in a town (New Mills) where there is a lot going on (a carnival and two festivals in the next three weeks alone!). As such, I thought that I would make some simple but filling snacks for people to eat whilst out and about. I made the pesto myself, as unfortunately it’s still very hard to buy a ready-made veggie version. This was a bit of an experiment, but the flavours worked really well. Even I had trouble eating more than one!

Makes 6

Ingredients 

6 wheat tortilla wraps

3 packs of Halloumi

2 red onions, peeled and finely diced

1 large pack of fresh spinach, washed and roughly chopped

3 large tomatoes, diced

For the Pesto;

100g raw cashew nuts

50g vegetarian Parmesan, grated

Small bunch of fresh basil, chopped

1 clove of garlic, crushed

30ml olive oil

Salt and pepper

Method

1. Place all of the pesto ingredients in a food processor and blend until smooth (I actually prefer it slightly lumpy!)

2. Cut the Halloumi into 10mm thick slices and chargrill on a dry griddle pan until brown, turning once.

3. Spread 1/6 of the pesto on a wrap, then add the Halloumi and remaining ingredients. Fold to form a wrap sealed at both ends and cut in half. Repeat to make six.


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Recipe of the Week – 16th June 2014 – Veggie Super Subs!

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This week at the cafe I was asked if I could donate some food for a picnic by the local breast-feeding group, so I went back to an idea I had last year for ciabatta sandwiches which hopefully no-one had tried before. I tried one myself and had forgotten how nice they were – I’ll be doing these for all outings with my family this year!

Makes 2 Ciabattas

Ingredients

2 good quality ciabattas
1 large aubergine, cut lengthways in 10mm thick slices
2 courgettes, cut lengthways in 10mm slices
1 pack halloumi, cut into 10mm slices
3 medium tomatoes, sliced
Small handful fresh torn basil leaves
Small bag of rocket

For the Dressing
200ml Extra virgin olive oil
50ml Balsamic vinegar
1 clove of garlic, crushed
Salt and pepper

Method

1. In a serving jug whisk all of the dressing ingredients together.

2. Place the aubergine and courgette slices in a large bowl and pour half of the dressing mixture over and coat fully to act as a marinade.

3. Heat a large griddle pan and fry the vegetable and halloumi slices in batches until seared and light brown on both sides. Set aside to cool.

4. Cut the ciabattas lengthways and brush the insides with the remaining dressing.

5. Arrange the aubergine and courgette slices then the halloumi slices and
tomato slices, before covering with a few torn basil leaves and a handful of rocket. Cut into approximately 6 pieces and serve warm.

Recipe of the Week – 19th May 2014 – Fried Halloumi, Cucumber and Grape Salad

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This is my variation on a recipe Janet, who works with me at Pulse, found from Tesco’s. I made two versions, one with, and one without halloumi for our vegan customers. This proved to be very popular, probably as the weather has been good, and I will definitely be doing it again.

Serves 4 as a main or 8 as a side salad

Ingredients

1 x 200g pack of halloumi, cut into 1cm dice
1 large cucumber, finely diced
A large punnet of red grapes, halved
150g flaked almonds, lightly toasted
A small handful of fresh mint, roughly chopped
4 tbs extra virgin olive oil
1 lemon, juiced
2 tbs agave nectar (or honey if preferred)
Salt and pepper

Method

1. In a dry frying pan or griddle pan gently fry the halloumi cubes until lightly golden. Set aside to cool.

2. In a large bowl add the cucumber, grapes and mint to the fried halloumi.

3. Whisk together the olive oil, lemon juice and agave nectar (or honey), and season generously with salt and pepper.

4. Pour over the dressing and top with the flaked almonds. Serve on it’s own or in toasted pittas.