 “Halloumi is a firm Greek cheese that is delicious eaten when hot and melting,” says Caroline Marson. “It has a reasonably long shelf-life before it is opened, which means you can keep a pack tucked away in the fridge. Harissa is a fiery chilli paste used in North African cooking - add more if you like your food spicy.”
Ingredients
(Serves 2)
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 tablespoon Harissa paste (see note below)
400g tin chickpeas, drained
400g tin chopped tomatoes (flavoured with garlic of mixed herbs, if available)
125g halloumi cheese, cut into cubes
100g baby spinach leaves
Sea salt and freshly ground black pepper
Freshly squeezed juice of ½ lemon
Freshly grated Parmesan cheese and crisp green salad, to serve
Method
Pour the oil into a large pan and gently sauté the onion and garlic until softened. Add the harissa paste, chickpeas and chopped tomatoes. Bring to the boil and let simmer for about 5 minutes.
Add the halloumi cheese and spinach, cover and cook over a low heat for a further 5 minutes. Season to taste and stir in the lemon juice. Spoon on to serving plates and sprinkle with the Parmesan cheese. Serve immediately with a crisp green side salad.
Variation: Substitute a 400g tin of any beans (such as borlotti, kidney or cannellini) for the chickpeas.
This recipe is from No-Fuss Suppers by Caroline Marson, published by Ryland Peters & Small, price £16.99
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