Grilled halloumi cheese with sundried raisin tomatoes, baby spinach and minted yoghurt
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The portions
Serves 1
Prep time
10 Mins
Cook time
15 Mins
Submitted by: EXECUTIVE CHEF NICKY GIBBS OF THE WESTCLIFF HOTEL
What you'll need
300g halloumi cheese, cut into strips
100g baby spinach
1 jar Peppadew® Sundried Raisin Tomatoes, drained
3 cloves of garlic
100g low fat plain yoghurt
5g fresh mint leaves, chopped
Freshly ground black pepper
How you do it
Use the oil from the sundried raisin tomatoes and marinade the halloumi.
Heat up a pan and then place the sundried raisin tomatoes in the pan and sauté lightly. Once sautéed, add the garlic and stir until glossy and fragrant.
Remove the sundried raisin tomatoes and set aside.
Grill off the halloumi in the same dry pan until lightly golden and place on a serving dish.
Mix the mint and yoghurt together and then add the spinach and place on the halloumi.
Top with the warm sundried raisin tomatoes.
Season with pepper.
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