Everybody loves halloumi cheese! Why not make a delicious wrap or pocket sandwich with grilled halloumi, nutty hummus spread and some healthy fresh salad veggies. Perfect all day!
- 100% Sheep Milk Halloumi Cheese, grilled
- Kasih Ready Hummus (blend in some XV olive oil)
- Zorbas Arabic or Pocket Pita Breads
- Shredded lettuce
- 1 small carrot shredded
- 4 to 5 cherry radishes shredded
- 2 scallions minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice, Salt & Pepper
A customary weekday dish in Cyprus, full of goodness and flavour. Usually eaten with a side of Greek yoghurt and fresh crusty bread for mopping up juices. If you don’t like lamb, chicken legs are a good replacement. I made mine with lamb ribs a couple of weeks ago. I love this way of cooking because you can cook once and eat twice, or thrice! Any leftovers can sit in the fridge for a couple of days or in the freezer for that day you really can’t be bothered to cook (we all have them!)
Cleaning the beans can take a bit of time but it’s a necessary step. Trim the ends by snapping the top and tail and pulling the connected string off. No one wants to find strings in their beans mid-meal.
1/4 cup olive oil
1kg lamb ribs - Cut ribs so each piece is 2 ribs (lamb shank cut in pieces is also fine)
800g green string beans, ends snapped off and strings removed
2 red onions, diced
2 cloves garlic, chopped
400g potatoes, peeled, washed and quartered
2 carrots, peeled and chopped
1 tin (400g) peeled tomatoes (or fresh tomatoes chopped)
500ml water, room temperature
Salt/ Black Pepper
2 Bay Leaves
Lightly sauté the lamb or chicken in a large pot with some olive oil on a medium-heat and remove once browned slightly.
In the same pot, add some more oil, the diced onions, chopped carrots, quartered potatoes and sauté for 10-12 minutes until softened, stirring occasionally. Add the garlic for a few minutes.
Put the lamb back to the pot and add tin of plum tomatoes and the water and stir everything in.
Add the green beans, salt and pepper, bay leaves and bring to the boil then simmer on a low heat for about an hour, maybe a bit longer, stirring occasionally until the vegetables and meat have softened and cooked through. The lamb should be almost off the bone and the water reduced to be half covering the food.
If you have a pressure cooker, then pressure cook for 20-25 minutes and then open and cooke a further 20-25 minutes to reduce the liquid.
Serve with a crusty loaf of bread, some spring onions and a bit of yogurt on the side.
If you’re like me, you’ll squeeze half a lemon over your plate! But then again, that’s optional.
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