I love a plate full of colour and flavour!! Halloumi is such a brunch time favourite and is so easy to replicate at home.
Simple good quality ingredients are usually all you need to make a great meal! Ballyhubbock Farm in the Glen of Imaal in County Wicklow is one such place that not only creates good quality ingredients but Blás na hEireann Gold Medal kinda ingredients.
The first time I tasted anything from Ballyhubbock Farm was their magical lemon ice cream. The difference between this ice cream and many others was that it was created using sheep milk. Ya I know, not the kind of milk you normally find in the fridge or on many farms. This sheep milk is also used in their halloumi and it tastes incredible.
The secret is cooking halloumi at home is drying it out a little to prevent it splitting in the pan. Simply drain on kitchen paper for at least 15 minutes before cooking.
Hummus goes incredibly well on the side of this dish too!
- 150g halloumi
- 2 medium potatoes
- 2 large handfuls kale, torn into bite sized pieces
- zest of 1/2 lemon
- 2 tbsp fresh lemon juice
- 2 tsp honey
- 1 tsp smoked paprika
- 1/2 tsp dried chilli flakes
- Remove the packaging from the halloumi and drain the liquid. Slice the halloumi into thick rounds and place on kitchen paper to drain for at least 15 minutes.
- Prick the potatoes all over and place in the microwave on high x 4 minutes. Preheat the oven to 220°C/200°C fan/475°F. Once the potatoes are soft through, cut into bite sized pieces and place into an ovenproof dish. Mix 1/2 tablespoon of oil through the potatoes and roast in the oven for 15 minutes or until golden brown.
- Place the kale in a large mixing bowl and rub a pinch of salt through it until it begins to wilt and turn a dark green colour.
- Mix the lemon zest and juice, honey, paprika and chilli together in a bowl and stir half through the kale.
- Heat a grill or frying pan on high and arrange the halloumi pieces over the pan with room between each. Grill for 2-3 minutes on one side before turning over and reducing the heat to low for a further 2 minutes grilling. Drain the halloumi again on kitchen paper before serving.
- To serve: divide the kale, potaotes and halloumi evenly between two plates. Drizzle with the remaining lemony spicy sauce.