Halloumi is a Cypriot cheese traditionally made from goats and sheep milk. The composition of goat’s milk makes better for us humans than cows milk,  it is quite similar to mother’s milk and the make-up of the fat globules present are far more easily digested and non-mucous forming. Interestingly, a scientific study done on people who had lived beyond the age of 100 showed one common denominator – all of the centenarians were consumers of goat’s milk. Some modern halloumi cheese have added cow’s milk so be mindful to buy the traditional kind.

 

565 Kcal, 27g Carb, 23g Protein, 38g Fat

 

Ingredients – serves 3

2                     Sweet potatoes

3                     Courgettes

½                    Red onion

5 sprigs          Rosemary

5 sprigs          Oregano

1 tbsp             Olive oil

½ juice           Lemon

Sea salt and pepper

225g               Halloumi (sheep and goats milk)

2                     Green Peppers 

 

Dressing

50g                 Green olives

½ juice            Lemon

2 tbsp             Olive oil

2 tbsp             Herbs (parsley, chive, mint)

Pepper

 

Method

Cut the courgettes and sweet potato into batons, slice the red onion and the green pepper. Toss these vegetables in oil and seasoning, transfer to a baking sheet lined tray. Add the herb sprigs and pour over the juice of half a lemon. Place in a 180C oven for 20mins.

 

Meanwhile make the dressing by finely chopping the olives and herbs, add the oil and lemon juice.

 

After 20 mins in the oven, place slices of the halloumi over the vegetables and place under a hot grill for a further 5-10 mins, until the cheese is bubbling and beginning to colour.

 

Serve straight from the oven, with the lemon and herb dressing.

 

Back to All Recipe Articles