Halloumi skewers with parsley & lemon salsa
Try this stylish and quick canapé idea, perfect for a relaxed party with friends
Difficulty and servings
Makes 32
Preparation and cooking times
Cook 30 mins
Ready in 30 mins
Vegetarian, Low-fat
- Put all the salsa ingredients into a small bowl, season and mix well.
- Cut each block of halloumi into 8 equal slices. Cut each slice in half so you end up with 32 pieces.
- 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.
- Serve warm or at room temperature with the salsa.
Preserved lemons
Preserved lemons have a concentrated lemon taste without the sharpness of fresh ones.
Get Ahead
The salsa can be made in the morning. The cheese can be fried up to 4 hours before and then reheated in a 180C/fan 160C/gas 4 oven for 5 minutes.
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
Recipe from olive magazine, December 2006.
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Ingredients
- 2 x 250g / 9oz 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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Potato skins with smoked trout & horseradish cream
Try this stylish canapé idea, perfect for a relaxed cocktail evening, or Christmas Eve, with friends
2
ratings
Difficulty and servings
Makes 32
Preparation and cooking times
Cook 30 mins
Ready in 30 mins
Vegetarian, Low-fat
Ingredients
- 2 x 250g / 9oz 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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