Golden Halloumi with Roasted Tomatoes & Lemon Yoghurt

Name: Golden Halloumi with Roasted Tomatoes & Lemon Yoghurt
Cuisine: Greek
Ingredients: 125 g halloumi; 120 g drained weight canned chickpeas, drained and rinsed (roughly half a 400 g tin; check the drained weight); 250 g fresh plum tomatoes, washed; 60 g thick Greek yoghurt; ½ lemon, washed (for ½ tsp zest, 1 tsp juice and a serving wedge); 5 g fresh coriander, washed and dried; 1 large slice (about 50 g) bread; 1 tbsp (3 tsp) olive oil, divided; 2 small pinches fine salt, divided; a few grinds black pepper

Greek40–45 min1 portions10 min prep30 min cook & finish

Allergens: Milk, Wheat (gluten). Check halloumi and bread labels for additional declared allergens.

"Golden halloumi, sweet roasted plum tomatoes and crisp chickpeas over cool lemon yoghurt. Finish with fresh coriander and toast for scooping."

Golden halloumi, sweet roasted plum tomatoes and crisp chickpeas over cool lemon yoghurt. Finish with fresh coriander and toast for scooping.

Origin

A contemporary Mediterranean-inspired plate with halloumi, roasted tomatoes and lemon yoghurt.

Part of the Greek Table.

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