Cypriot Halloumi & Tomato Bites
Method
Heat a non-stick grill pan over medium-high heat.
Add the halloumi cubes and cook for 1–2 minutes, turning occasionally, until lightly golden on several sides.
Transfer the halloumi to a plate and allow it to cool slightly.
In a small bowl, combine the olive oil, lemon juice, oregano and black pepper.
Thread one piece of cucumber, roasted red pepper, cherry tomato and grilled halloumi onto each cocktail pick.
Arrange the bites on a serving plate.
Drizzle lightly with the lemon and oregano dressing.
Sprinkle with fresh mint and parsley before serving.
Do not overcook the halloumi, as it can become firm and chewy if left on the heat for too long. Assemble the bites shortly before serving so the vegetables stay fresh and the halloumi remains pleasantly tender.
Nutrition Facts
Per serving
