Halloumi with tomato skordalia
Recipe by Calvin Atkinson
150g white bread sliced without crusts
3 garlic cloves
400g Cherry tomatoes
1 teaspoon sea salt
2 tablespoons of red wine vinegar
60ml Greek extra virgin olive oil
ground black pepper to taste
Olive oil
250g Halloumi sliced
Prep. Time → 10 min
Cook Time → 8 min
1. Place the bread, garlic, tomatoes, sea salt and red wine vinegar into a food processor and pulse it into a fine paste
2. At this point add the olive oil to the processor gradually whist it’s moving utill it fully combines into the skordalia
3. Chill in the fridge until serving
4. Place a pan on a medium heat, add olive oil and sauté the halloumi for 4 minutes each side
5. Place a dollop of skordalia on each persons plate then place 3-4 slices of haloumi on top of the skordalia in whatever pattern suits your taste and serve immediately
starters, bread, garlic, greece, greek, halloumi, skordlia, tomato, red wine vinegar March 09, 2014 15:20
No one has liked this recipe.
No comments yet.