Heavenly Halloumi

13 September 2018

As promised a few weeks back on Knidos Cookery Club, here’s another use for those tasty vine leaves. While jetting down to KCC HQ in Datça recently, we spotted a Cypriot recipe in an airline magazine for halloumi cheese wrapped in vine leaves and we decided to adapt it by using some of the Datça Peninsula’s key ingredients:

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Yep, that’s almonds, olives, thyme, capers and lemon. We mixed all these up to make our 5-star Datça paste which we then used to coat slices of our favourite squeaky cheese. After applying the paste, wrap the cheese slices with the leaves and then bake in the oven for 30 minutes or so until they look like this:

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Ingredients (makes four servings)

200 g halloumi

12 vine leaves

75 g almonds

150 g olives

One lemon

two teaspoons dried thyme

25 g capers

Method

Soak and wash the vine leaves to remove any taste of brine, and then cut the stalk from the bottom of the leaf. You’ll need about three vine leaves for each slice of halloumi.

Now prepare the paste – stone the olives and place the bits of olive in a small dish. Soak the almonds in hot water for a minute or so and then put in cold water and peel off the skin. Break and add to the olives.

Add the capers and lemon juice and the thyme and use a hand blender to make a smooth paste. Cut the halloumi into four slices and smear each slice generously with the paste. Wrap the vine leaves around the cheese and then place in a baking dish or on a baking tray.

Bake in the oven at 180 c for thirty minutes or so and serve while hot with a seasonal salad and a selection of mezes.