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Halloumi Brunch Platter

A community recipe by

Not tested or verified by Nigella.com

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Introduction

It's fresh, healthy, tasty and most importantly there’s neither much cooking and skills required to make this platter a success!

It's fresh, healthy, tasty and most importantly there’s neither much cooking and skills required to make this platter a success!

Ingredients

Serves: 2

Metric Cups
  • 1 turkish bread (sliced)
  • 2 cherry tomatoes (sliced)
  • 1 handful fresh parsley (chopped)
  • 1 packet halloumi (sliced 1cm thick)
  • ⅓ lemon (juiced)
  • extra virgin olive oil
  • chilli sauce (or relish of your choice)
  • freshly ground pepper
  • 1 turkish bread (sliced)
  • 2 cherry tomatoes (sliced)
  • 1 handful fresh parsley (chopped)
  • 1 packet halloumi (sliced 1cm thick)
  • ⅓ lemon (juiced)
  • extra virgin olive oil
  • chilli sauce (or relish of your choice)
  • freshly ground pepper

Method

Halloumi Brunch Platter is a community recipe submitted by Fuss Free Cooking and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Toast the Turkish bread in the oven for about 5 minutes. Leave it in the oven to stay warm.
  • To prepare the salad, mix tomatoes and parsley with a couple of drizzles of olive oil, lemon juice and some pepper. Set aside.
  • Heat up pan with some olive oil and black pepper. Once the oil is hot, pan fry both sides of the sliced haloumi on medium heat until golden brown.
  • Arrange the salad and haloumi on a plate. Olive oil and hot chilli mustard are added to accompany the platter.
  • Just before serving, slice the bread and squeeze some lemon juice over the haloumi.
  • Toast the Turkish bread in the oven for about 5 minutes. Leave it in the oven to stay warm.
  • To prepare the salad, mix tomatoes and parsley with a couple of drizzles of olive oil, lemon juice and some pepper. Set aside.
  • Heat up pan with some olive oil and black pepper. Once the oil is hot, pan fry both sides of the sliced haloumi on medium heat until golden brown.
  • Arrange the salad and haloumi on a plate. Olive oil and hot chilli mustard are added to accompany the platter.
  • Just before serving, slice the bread and squeeze some lemon juice over the haloumi.
  • Tell us what you think