1 block halloumi
1 chilli, finely chopped
2 tablespoons white wine vinegar
1 desert spoon of Splenda (or similar)
1 clove of garlic, finely chopped
1 cucumber, chopped in to nice sized batons
4 tablespoons water
Rapeseed oil, just a splash
Teaspoon sesame seeds and/or pinenuts (optional)
Serves 4 as a side or 2 as a main. Takes 10 mins to prep and cook – but 35 mins start to finish, so a bit extra time needed to salt the cucumber, start before kids bath-time and do the rest after!!!
Chop the cucumber into 2 inch-ish long batons. Pop in a sieve, sprinkle with a little salt and leave over a bowl for 30 minutes, drawing out the excess water.
Put the vinegar, sugar and water in a saucepan and bring up to almost boiling and then allow to simmer for a minute or two before taking off the heat. Allow to cool down but add in the garlic and chilli whilst its still warm.
Rinse the salt off the cucumber and pat dry.
Toast the pinenuts and/or sesame seeds and set aside.
Use the same frying pan, chop the halloumi into 1-2 inch long batons, fry in a pan using a little oil until golden and delicious.
Put everything on a large plate and toss together, drizzling over the dressing. Add a little at a time, to your taste.
Satisfying and lovely served with a few other bits and bobs, big green salad maybe …some avocado … I enjoyed it with veggie sausage, chopped into chunks, fried with a little Harissa paste.