Name: Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil plus extra for brushing; 1 tbsp tahini paste; 1 red chilli deseeded and finely chopped; handful parsley chopped; zest 1 lemon (use the juice in the salad); 2 x 250g packs halloumi cheese each cut into 12 slices; 6 sheets filo pastry; 50g sesame seed; 1 egg beaten; 650g (about 4) sweet potato peeled and cut into chunks; 2 tbsp tahini paste; 4 tbsp olive oil; juice 1 lemon; 1 tbsp clear honey; 5 tbsp extra-virgin olive oil plus extra for drizzling; small bunch each mint parsley and dill, all roughly chopped; handful cherry tomatoes halved; ½ cucumber seeds removed, chopped; small handful black olives roughly chopped

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Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad

Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad

Cassie Best

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Serves 6

Easy

Prep: 40 mins

Cook: 20 mins

A star rating of 4.2 out of 5.15 ratingsRate

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Use filo pastry to wrap salty Cypriot cheese with chilli, lemon and parsley, then serve with vibrant mash and an olive salad

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the halloumi parcels

1 tbsp olive oil

plus extra for brushing
1 tbsp tahini paste
1 red chilli

deseeded and finely chopped
handful parsley

chopped
zest 1 lemon

(use the juice in the salad)
2 x 250g packs halloumi cheese

each cut into 12 slices
6 sheets filo pastry
50g sesame seed
1 egg

beaten

For the mash

650g (about 4) sweet potato

peeled and cut into chunks
2 tbsp tahini paste
4 tbsp olive oil

For the salad

juice 1 lemon
1 tbsp clear honey
5 tbsp extra-virgin olive oil

plus extra for drizzling
small bunch each mint

parsley and dill, all roughly chopped
handful cherry tomatoes

halved
½ cucumber

seeds removed, chopped
small handful black olives

roughly chopped

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Nutrition: per serving

kcal741
fat53g
saturates18g
carbs40g
sugars11g
fibre7g
protein25g
salt2.9g

Method

step 1

First make the halloumi parcels. Heat oven to 200C/180C fan/gas 6. Grease 2 baking trays with oil. In a bowl, mix the tahini, olive oil, chilli, parsley and lemon zest. Add the halloumi and toss everything well to coat – don’t worry if the halloumi breaks up a little.
step 2

Cut the filo sheets in half so that you have 12 squares – work with 2 at a time and keep the remaining pastry covered with a damp tea towel or cling film so it doesn’t dry out. Lightly brush the filo all over with a little oil, place 2 slices of halloumi at the top of each square, sprinkle with sesame seeds, then fold over the edges to enclose the halloumi. Brush again with oil and sprinkle with more seeds. Fold up into a square, brushing the final edge with egg to help seal the parcel. When all the parcels are made, place on the baking trays, brush the tops with egg wash and sprinkle with more sesame seeds. Bake for 20 mins, swapping the trays over halfway through so that the parcels brown evenly.
step 3

Meanwhile, make the mash. Put the sweet potato in a large pan of water, cover with a lid and boil for 10-12 mins until tender. Drain, reserving a little of the cooking water, and leave to steamdry. Tip the sweet potato into a food processor with the tahini, olive oil and plenty of seasoning. Whizz until smooth, adding enough of the cooking water to make a smooth purée. To make the salad, whisk together the lemon juice, honey and olive oil in a large bowl with some seasoning. Add the remaining ingredients and toss everything together.
step 4

Spoon some of the sweet potato onto each plate. Add a pile of the herb salad and 2 halloumi parcels to each plate and drizzle with a little extra virgin olive oil.

Recipe from Good Food magazine, May 2013

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A star rating of 4.2 out of 5.15 ratings

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