Halloumi skewers with parsley & lemon salsa

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olive magazine

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Recipe by olive magazine

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1. Put all the salsa ingredients into a small bowl, season and mix well.
2. Cut each block of halloumi into 8 equal slices. Cut each slice in half so you end up with 32 pieces.
3. Heat 1 tbsp of the oil in a large frying pan. Brown the halloumi on both sides, drain on paper towel then push in a skewer so it looks like a lollipop. You will need to do these in batches, adding a bit more oil as you go.
4. Serve warm or at room temperature with the salsa.

Preserved lemons

Preserved lemons have a concentrated lemon taste without the sharpness of fresh ones.

Per serving

73 kcalories, protein 3.2g, carbohydrate 0.3g, fat 6.6 g, saturated fat 2.7g, fibre 0.1g, salt 0.6 g

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• My recipes

  09 November 2007

  My recipes rated and commented on this recipe

  

  Great veggie starter!

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• Becky

  22 January 2008

  Becky rated and commented on this recipe

  

  Really tasty salsa and goes with the haloumi very well.

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• gemcheat

  23 October 2008

  gemcheat commented on this recipe

  Fantastic canape! Salsa was gorgeous.

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• janet

  25 July 2009

  janet rated and commented on this recipe

  

  Absolutely wonderful, the only way to eat halloumi now!

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Ingredients

• 2 x 250g blocks halloumi cheese , drained
• 4 tbsp olive oil
• 32 wooden skewers

LEMON SALSA

• 3 tbsp extra-virgin olive oil
• 15 black olives , pitted and finely chopped
• a small bunch of flatleaf parsley , finely chopped
• 1 tsp small capers , rinsed
• 2 small preserved lemons , pulp removed, rind chopped, or zest of 2 lemons
• 2 tsp red wine vinegar
• 1 small red onion , finely diced

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Difficulty and servings

Serves 32

Preparation and cooking times

Cook 30 mins

Vegetarian, Low-fat

Ingredients

• 2 x 250g blocks halloumi cheese , drained
• 4 tbsp olive oil
• 32 wooden skewers

LEMON SALSA

• 3 tbsp extra-virgin olive oil
• 15 black olives , pitted and finely chopped
• a small bunch of flatleaf parsley , finely chopped
• 1 tsp small capers , rinsed
• 2 small preserved lemons , pulp removed, rind chopped, or zest of 2 lemons
• 2 tsp red wine vinegar
• 1 small red onion , finely diced

Per serving

73 kcalories, protein 3.2g, carbohydrate 0.3g, fat 6.6 g, saturated fat 2.7g, fibre 0.1g, salt 0.6 g

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