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You will need:
220g halloumi cheese (vegetarian)
80g organic honey
30g unsalted butter
50ml extra virgin olive oil
1 chilli
1 lemon
2 gloves garlic
3 bay leaves
5g turmeric powder
mixed leaf salad
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sweet peppers
on butternut squash
In a pan place the honey, olive oil, bay leaves, crushed garlic, halved chilli, lemon juice along
with the peel and turmeric powder. Heat gently but do not bring to the boil. Keep heating
gently for 10 minutes till the flavours and aromas are released.
Place to one side and allow to cool completely.
Slice the halloumi into 1/2 cm thick slices and place spread out in a dish. Pour the marinade
over the halloumi along with all the chunks, i.e. the garlic, chilli and bay leaves.
Leave the halloumi submerged in the marinade for 12 hours.
2. Fry the halloumi
Heat the butter in a non stick pan, take the halloumi slices out the marinade and fry in the butter.
Turning occasionally , fry till golden brown.
Serve warm on a bed of mix leafs in a toasted Ciabatta bread
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Pure Vegetarian and vegan food, vegetarian lunches
All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock