Halloumi Tzatziki bowl

Preparation

Preparation

 Method (Pan Version) 

1. Slice the aubergine into half-moons.
2. Cut the Olympus halloumi into slices.

Cook the aubergine

1. Heat a non-stick pan over medium heat with a little olive oil.
2. Add aubergine slices, sprinkle with a pinch of salt.
3. Fry for 6–8 minutes, turning occasionally, until soft and golden.
4. Remove from pan and set aside.

Cook the Olympus halloumi

1. In the same pan (add a touch more oil if needed), place Olympus halloumi slices.
2. Fry for 2–3 minutes per side until golden.
3. Drizzle honey over the Olympus halloumi and sprinkle chili flakes in the last minute.
4. Let it caramelize slightly, then remove from heat.

Cook the pearl couscous

1. Prepare according to package instructions (usually simmered in salted water for ~8–10 minutes, then drained).

Make tzatziki

1. Grate cucumber and squeeze out excess water.
2. Mix with yoghurt, minced garlic, lemon juice, olive oil, dill, parsley, and salt.

Assemble

1. Add pearl couscous to a plate or bowl.
2. Top with lamb’s lettuce, aubergine, and Olympus halloumi.
3. Add tzatziki.
4. Finish with pomegranate seeds.

Video