2019-08-01 Eat Well

Crispy Haloumi Chips with Lemon,

Rosemary & Honey

Recipe / Georgia Harding

I have read that Cypriot farmers made haloumi with

techniques and ingredients unique to their family or

village, often relying on it as a staple source of protein.

These sensational haloumi chips are such a delicious

starter or even a light lunch, served with a salad. They

are really quick and easy to make and hard to stop

eating once you start.

Serves: 2

180g goat’s or sheep’s haloumi

1 egg, beaten

⅓ cup rice crumbs

Extra-virgin olive oil

Dressing

1 tbsp honey

1 tbsp lemon juice

½ tsp finely chopped rosemary leaves

Start by making dressing, mixing all ingredients into

small bowl.

Cut haloumi into chunky chips.

Beat egg in shallow bowl and place rice crumbs onto

side plate.

Place enough olive oil into small cast-iron or non-

stick frying pan so that it covers base well. Heat oil over

moderately high heat.

Dip haloumi into egg and then coat with crumbs.

Test whether oil is hot enough by dropping a crumb

into pan — if it sizzles, it’s hot enough. Place haloumi

chips into pan, turning every 30–40 secs or when crumb

is golden brown.

Serve immediately with dressing.

Since haloumi goes rubbery when it cools, if you are

unable to enjoy immediately, keep warm in the oven.

Pastitsio

Recipe / Georgia Harding

This is my healthy take on a Greek classic. Instead of a rich cheesy

sauce, it’s topped with a much lighter blend of yoghurt, tahini and

Parmesan. It can also be made with beef mince if you prefer,

but I personally prefer to use lamb.

Serves: 6

2 tbsp olive oil

1 red onion, diced

4 cloves garlic, diced

600g lamb mince

1½ tsp ground cinnamon

1 tsp mixed spice

1 bay leaf

1 tsp dried oregano

60mL red wine

700g passata

125mL chicken-bone broth or stock

1 zucchini, diced into 1cm pieces

2 carrots, diced into 1cm pieces

2 tsp sea salt

1 tsp black pepper

250g rice & quinoa penne pasta

1 cup chopped baby spinach

¼ cup grated Parmesan

1 clove garlic

2 cups full-fat natural or

Greek yoghurt

2 tbsp tahini

1 tsp sea salt

Black pepper

1 egg

2 tbsp pine nuts

Handful parsley leaves, finely

chopped, to serve

Heat olive oil over medium heat and

add onion. Sauté for couple of mins.

Add garlic and lamb mince, and

sauté to brown mince. Add cinnamon,

mixed spice, bay leaf and oregano and

cook for 1 min until fragrant.

Turn heat up high and add red wine

— it should sizzle and reduce quickly.

Reduce heat and add tomato

passata, broth, zucchini, carrots and

seasoning. Cover and simmer with lid

ajar for 15–20 mins.

Pre-heat oven to 180°C.

While sauce is simmering, boil

penne. Once almost cooked, drain

and rinse and mix with sauce and

baby spinach. Place into ovenproof

serving dish.

In food processor, grate cheese and

set aside.

Blend garlic, yoghurt, tahini, sea

salt, pepper and egg. Pour over

sauce/pasta mix and top with grated

Parmesan and pine nuts.

Bake for 10–15 mins or until cheese

is melted and top browned. Sprinkle

with chopped parsley and serve with

green, leafy salad.

Crispy Haloumi

Chips with Lemon,

Rosemary & Honey

Pastitsio

Instead of a heavy

cheesy sauce this dish

uses a light blend of

tahini, yoghurt and

parmesan.

EatWell | 93

EWL026_086-093 CR Cypriot Style-PR.indd 93EWL026_086-093 CR Cypriot Style-PR.indd 93 5/08/2019 3:16:34 PM5/08/2019 3:16:34 PM

CrispyHaloumiChipswithLemon,

Rosemary&Honey

Recipe/ GeorgiaHarding

I havereadthatCypriotfarmersmadehaloumiwith

techniquesandingredientsuniquetotheirfamilyor

village,oftenrelyingonit asa staplesourceofprotein.

Thesesensationalhaloumichipsaresucha delicious

starterorevena lightlunch,servedwitha salad.They

arereallyquickandeasytomakeandhardtostop

eatingonceyoustart.

Serves: 2

180ggoat’sorsheep’shaloumi
1 egg,beaten
⅓cupricecrumbs
Extra-virginoliveoil

Dressing
1 tbsphoney
1 tbsplemonjuice
½tspfinelychoppedrosemaryleaves

Startbymakingdressing,mixingallingredientsinto
smallbowl.
Cuthaloumiintochunkychips.
Beategginshallowbowlandplacericecrumbsonto
sideplate.
Placeenougholiveoilintosmallcast-ironornon-
stickfryingpansothatit coversbasewell.Heatoilover
moderatelyhighheat.
Diphaloumiintoeggandthencoatwithcrumbs.
Testwhetheroilis hotenoughbydroppinga crumb
intopan—if it sizzles,it’shotenough.Placehaloumi
chipsintopan,turningevery30–40secsorwhencrumb
is goldenbrown.
Serveimmediatelywithdressing.
Sincehaloumigoesrubberywhenit cools,if youare
unabletoenjoyimmediately,keepwarmintheoven.

Pastitsio

Recipe/ GeorgiaHarding

Thisis myhealthytakeona Greekclassic.Insteadofa richcheesy

sauce,it’stoppedwitha muchlighterblendofyoghurt,tahiniand

Parmesan.It canalsobemadewithbeefminceif youprefer,

butI personallyprefertouselamb.

Serves: 6

2 tbsp olive oil

1 red onion, diced

4 cloves garlic, diced

600g lamb mince

1½ tsp ground cinnamon

1 tsp mixed spice

1 bay leaf

1 tsp dried oregano

60mL red wine

700g passata

125mL chicken-bone broth or stock

1 zucchini, diced into 1cm pieces

2 carrots, diced into 1cm pieces

2 tsp sea salt

1 tsp black pepper

250g rice & quinoa penne pasta

1 cup chopped baby spinach

¼ cup grated Parmesan

1 clove garlic

2 cups full-fat natural or

Greek yoghurt

2 tbsp tahini

1 tsp sea salt

Black pepper

1 egg

2 tbsp pine nuts

Handful parsley leaves, finely

chopped, to serve

Heat olive oil over medium heat and

add onion. Sauté for couple of mins.

Add garlic and lamb mince, and

sauté to brown mince. Add cinnamon,

mixed spice, bay leaf and oregano and

cook for 1 min until fragrant.

Turn heat up high and add red wine

— it should sizzle and reduce quickly.

Reduce heat and add tomato

passata, broth, zucchini, carrots and

seasoning. Cover and simmer with lid

ajar for 15–20 mins.

Pre-heat oven to 180°C.

While sauce is simmering, boil

penne. Once almost cooked, drain

and rinse and mix with sauce and

baby spinach. Place into ovenproof

serving dish.

In food processor, grate cheese and

set aside.

Blend garlic, yoghurt, tahini, sea

salt, pepper and egg. Pour over

sauce/pasta mix and top with grated

Parmesan and pine nuts.

Bake for 10–15 mins or until cheese

is melted and top browned. Sprinkle

with chopped parsley and serve with

green, leafy salad.

Crispy Haloumi

Chips with Lemon,

Rosemary & Honey

Pastitsio

Instead of a heavy

cheesy sauce this dish

uses a light blend of

tahini, yoghurt and

parmesan.

EatWell | 93