2019-08-01 Eat Well

Honey & Thyme Haloumi

with Broccolini & Lime

Haloumi, Cauliflower

& Olive Mini Lasagnes

Honey & Thyme Haloumi with

Broccolini & Lime

Recipe / Jacqueline Alwill

I’ve never been to Cyprus but if I did, I think I’d be eating haloumi

every single day! This delicious haloumi recipe doesn’t deviate

too far from tradition but the bonus of broccolini and lime

supports the brea kdown of the cheese in the digestive system and

introduces gut-loving fibre to a traditionally cheese-focused side.

There’s always a way to make the more indulgent meals healthy

and this ones hits the mark.

Makes: 4 as a side

2 tsp extra-virgin olive oil

2 bunches broccolini,

trimmed

300g haloumi, sliced into 12

pieces

1 tsp finely chopped thyme

leaves

2–3 tsp honey

Sea salt & black pepper

½ lime, cut into wedges

Heat large frying pan on

medium heat, add 1 tsp oil

and coat pan. Add broccolini

and fry for 5–6 mins, tossing

frequently. Remove from pan

and set aside.

Add another tsp of oil to

pan, followed by haloumi

pieces and fry for 2–3 mins

each side until golden.

Arrange broccolini and

haloumi on serving plate,

sprinkle with thyme, drizzle

with honey, season and

squeeze lime over top to

serve. Enjoy!

Haloumi, Caulifl ower & Olive Mini Lasagnes

Recipe / Meg Thompson

This would work just as well with other leftovers you may have, but

I just love the cauliflower here together with the haloumi and olives to

make a simple but tasty dish.

Serves: 4

4 lasagne sheets (use gluten-free

if needed)

1 tbsp olive oil, plus extra for

drizzling

1 cup passata or tinned tomatoes

4 cloves garlic

½ tsp dried oregano

⅓ cauliflower

150–200g haloumi, sliced into thin

slices or grated

½ cup olives, halved

4 tbsp pesto

Preheat oven to 180°C.

Prepare 4 ovenproof ramekins by

spreading a little oil across bottom.

Alternatively, you can make this in

1 larger dish.

In saucepan of salted boiling

water, cook lasagne sheets for 5–6

mins, or until almost cooked.

Combine oil, tomatoes, garlic and

oregano in saucepan and cook for

5 mins.

Place sheet of almost-cooked

lasagne into each ramekin. Spoon

on some tomato mixture.

Slice cauliflower into thin ½–1cm

slices — some will fall apart but

this doesn’t matter. Place layer of

cauliflower in each ramekin.

Add layer of haloumi, followed

by sprinkle of olives and another

lasagne sheet.

Repeat layers until ingredients

are used up and then dollop a tbsp of

pesto and a good drizzle of olive oil

on top of each.

Bake for about 30 mins. If pasta

sheets start to look a little too

crispy, cover halfway through

cooking time.

Let cool slightly, then serve.

Photography: Meg Thompson, Jacqueline Alwill

90 | EatWell

RECIPES

cypriot style

EWL026_086-093 CR Cypriot Style-PR.indd 90EWL026_086-093 CR Cypriot Style-PR.indd 90 5/08/2019 3:16:20 PM5/08/2019 3:16:20 PM

Honey& ThymeHaloumi

withBroccolini& Lime

Haloumi,Cauliflower

& OliveMiniLasagnes

Honey&ThymeHaloumiwith

Broccolini&Lime

Recipe/ JacquelineAlwill

I’veneverbeento Cyprusbutif I did,I thinkI’dbeeatinghaloumi

everysingleday!Thisdelicioushaloumirecipedoesn’tdeviate

toofarfromtraditionbutthebonusof broccoliniandlime

supportsthebreakdownof thecheesein thedigestivesystemand

introducesgut-lovingfibreto a traditionallycheese-focusedside.

There’salwaysa wayto makethemoreindulgentmealshealthy

andthisoneshitsthemark.

Makes:4 asa side

2 tspextra-virginoliveoil

2 bunchesbroccolini,

trimmed

300ghaloumi,slicedinto 12

pieces

1 tspfinelychoppedthyme

leaves

2–3tsphoney

Seasalt& blackpepper

½lime,cutintowedges

Heatlargefryingpanon

mediumheat,add1 tspoil

andcoatpan.Addbroccolini

andfryfor5–6mins,tossing

frequently.Removefrompan

andsetaside.

Addanothertspofoilto

pan,followedbyhaloumi

piecesandfryfor2–3mins

eachsideuntilgolden.

Arrangebroccoliniand

haloumionservingplate,

sprinklewiththyme,drizzle

withhoney,seasonand

squeezelimeovertopto

serve.Enjoy!

Haloumi, Caulifl ower & Olive Mini Lasagnes

Recipe / Meg Thompson

This would work just as well with other leftovers you may have, but

I just love the cauliflower here together with the haloumi and olives to

make a simplebut tasty dish.

Serves: 4

4 lasagne sheets (use gluten-free

if needed)

1 tbsp olive oil, plus extra for

drizzling

1 cup passata or tinned tomatoes

4 cloves garlic

½ tsp dried oregano

⅓ cauliflower

150–200g haloumi, sliced into thin

slices or grated

½ cup olives, halved

4 tbsp pesto

Preheat oven to 180°C.

Prepare 4 ovenproof ramekins by

spreading a little oil across bottom.

Alternatively, you can make this in

1 larger dish.

In saucepan of salted boiling

water, cook lasagne sheets for 5–6

mins, or until almost cooked.

Combine oil, tomatoes, garlic and

oregano in saucepan and cook for

5 mins.

Place sheet of almost-cooked

lasagne into each ramekin. Spoon

on some tomato mixture.

Slice cauliflower into thin ½–1cm

slices — some will fall apart but

this doesn’t matter. Place layer of

cauliflower in each ramekin.

Add layer of haloumi, followed

by sprinkle of olives and another

lasagne sheet.

Repeat layers until ingredients

are used up and then dollop a tbsp of

pesto and a good drizzle of olive oil

on top of each.

Bake for about 30 mins. If pasta

sheets start to look a little too

crispy, cover halfway through

cooking time.

Let cool slightly, then serve.

Photography: Meg Thompson, Jacqueline Alwill

90 | EatWell

RECIPES

cypriot style