Inspired by my friend Caro Alberts.
Ingredients for 2 persons
- 1 tub Jackal’s Hill Fromage Halloumi
- 1 container cherry tomatoes
- 1 yellow pepper, chopped (optional)
- ½ onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 2 TBsp olive oil
- 2 to 3 TBsp black olives, pitted and chopped
- Fresh or dried oregano
- Fresh or dried thyme
- Black pepper to taste
- Egytian Duqqah and pita bread to serve (optional)
Remove the Halloumi from the brine and pat dry with paper towel. Cut in 1cm wide fingers.
In a deep frying pan with a lid (I like to use my Tajine dish, but if you don’t have one a frying pan with a lid will also work), heat up the olive oil.
Gently fry the onion and garlic until transluscent.
Add the cherry tomatoes and the yellow pepper if using, the herbs and black pepper. Cover and leave to simmer for 10 to 15 minutes until the vegetables are soft. It is important to cover to keep the juices in.
Add the black olives and the Halloumi fingers. Cover and leave to simmer for another 10 minutes.
Before serving sprinkle the Duqqah over the top of the dish and serve with toasted pita bread.
You will notice that there is no salt in the ingredients as both the Halloumi and the olives are quite salty. So taste before adding any salt.