“Some time ago I visited a halloumi producer in Cyprus,” says chef and Saturday Kitchen host Matt Tebbutt. “I was never a big fan of this cheese until then, but the producer showed me the best way to eat it – straight from the warm salted brine it sits in. It was a revelation, and the resulting texture is totally unlike the dry grilled stuff. It’ll change your life!”
Nutrition Facts
Matt Tebbutt’s warm halloumi with watermelon, Parma ham and herbs
Amount Per Serving
Calories 913
Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 25g156%
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
Cholesterol 15mg5%
Sodium 2383mg104%
Potassium 413mg12%
Carbohydrates 59g20%
Fiber 3g13%
Sugar 20g22%
Protein 46g92%
Vitamin A 1691IU34%
Vitamin C 24mg29%
Calcium 1301mg130%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Matt Tebbutt’s warm halloumi with watermelon, Parma ham and herbs
Chunks of cheese and bread make this a satisfying and simple lunch or brunch dish.
Servings: 2 people
Calories: 913kcal
Equipment
- Saucepan
- Serving dish
Ingredients
- 250 g good-quality halloumi cheese still in its packet
- 2 slices stale crusty bread torn into chunks
- 2 tbsp sherry vinegar
- 3 tbsp extra virgin olive oil
- 2 slices watermelon cut into 8cm chunks
- 4 slices Parma ham
- 1/2 bunch of mint leaves
- 1 handful of basil leaves
- 1 handful of flatleaf parsley leaves
- sea salt
- freshly ground black pepper
Method
- Bring a pan of water to the boil then add the halloumi, still in its plastic packet. Turn down the heat and let the cheese simmer for 20 minutes to warm through and soften. Remove from the water and allow to cool before opening.
- While the halloumi is cooling, put the bread chunks in a bowl and drizzle over the sherry vinegar and two tablespoons of the olive oil. Allow to sit and soak for 10 minutes, then toss together. Drizzle the remaining olive oil over the watermelon and season with salt and pepper.
- Arrange the watermelon chunks on a serving dish, lay the ham slices on top, then scatter over the mint, basil and parsley. Open the packet of halloumi and drain off the liquid. Tear the halloumi into chunks and add to the salad to serve.
Nutrition
Calories: 913kcal | Carbohydrates: 59g | Protein: 46g | Fat: 56g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 15mg | Sodium: 2383mg | Potassium: 413mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1691IU | Vitamin C: 24mg | Calcium: 1301mg | Iron: 4mg
Weekend by Matt Tebbutt, photography by Chris Terry, is published by Quadrille.
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Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes
- Amazon Kindle Edition
- Tebbutt, Matt (Author)
- English (Publication Language)
Last update on 2024-04-27 / Affiliate links / Images from Amazon Product Advertising API
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