sea salt Archives

Corn recipes

Pan-fried hake with granadilla dressing and tzatziki

20 minutes

Fish recipes

Hummus-topped angel fish with cayenne-dusted potato wedges

30 minutes

Brinjal recipes

Potato pizza

5 minutes

Hummus and halloumi crostini

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

3 red peppers, halved and seeded
3 T olive oil, plus extra for drizzling
4 slices rye or sourdough bread
245 g halloumi cheese, thickly sliced
Flour, for dusting
Vegetable oil, for frying
120 g hummus
1/2 cucumber, cut into long wedges
100 g green olives, pitted and roughly chopped
Parsley, to garnish
Sea salt, to taste

Method

Preheat oven to 200°C. Coat the red peppers in 2 T olive oil and place, skin side up, on a baking tray. Roast for 15 to 20 minutes until the skins start to blister. Transfer to a bowl and cover with clingfilm. Allow to cool, then remove the skins and set aside until required.

Drizzle both sides of the sliced bread with the remaining olive oil and toast in the oven for 5 to 7 minutes, or until crispy.

Lightly dust the halloumi with flour. Heat a little vegetable oil in a large frying pan and fry the halloumi on both sides until golden. Drain on kitchen paper.

Spread each slice of bread with hummus, then top with the grilled peppers, cucumber, and halloumi. Topped with the chopped olives, garnish with parsley and a sprinkling of salt.

Discover more cheesy recipes here.

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Crispy pork rashers with cabbage

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Prickly pear and pomegranate salad

Chicken and corn wraps

Basic pizza dough

Parmesan-dusted mielies

Pan-fried hake with granadilla dressing and tzatziki

Hummus-topped angel fish with cayenne-dusted potato wedges

Indian baked spiced brinjals

Hungarian chicken

Potato pizza

Baby marrow frites with skordalia and olives

Hummus and halloumi crostini

Hummus and halloumi crostini

Ingredients

Method