Honey-fried halloumi with apricot and mint recipe

Halloumi with apricot is a long-standing family favourite, something my mum has always made us in sandwich form, and I know it’s not just nostalgia that makes me love it: anyone I’ve served or suggested it to immediately falls in love with the combination too. Don’t have mint or rocket? Use what you have. I’ve even made it with tinned apricots before and it still works a charm.

Prep time: 10 minutes | Cooking time: 10 minutes

SERVES

Six

INGREDIENTS

• 200g ciabatta or other slightly stale bread
• Extra virgin olive oil, for drizzling
• 4 apricots or 1 x 420g tin of apricots, drained
• 6 sprigs of mint
• Large handful of wild rocket (or other salad leaves)
• 1 lemon
• 2 x 250g halloumi
• 2 tbsp runny honey

METHOD

1. Halve the ciabatta horizontally and toast under the grill until lightly charred. Drizzle with olive oil then tear into small chunks.
2. Halve the apricots and remove the stones if using fresh ones. Cut in half again and place in a large mixing bowl. Tear in the mint leaves, add the rocket or salad leaves and the torn toasted bread. Squeeze over the juice of the lemon and season well. Dress with 2 tablespoons of extra virgin olive oil, toss together and spread out over a platter.
3. Slice the halloumi into 1½cm slices. Place a large frying pan on a medium heat and drizzle in a little olive oil. Lay in the halloumi slices and fry for around 3-4 minutes, or until golden underneath. Gently flip each slice over and repeat. Drizzle with the honey for the last minute. Place the halloumi on and around the salad and serve straight away.