Halloumi smash and grab – assembly photos

Here they are :

I would never recommend any dish that hasn't been tried and tested – this one was, by me - I assure you I'm my own worst critic – it was fab and I loved it - I've already passed it on. The success of any recipe is measured by how frequently you'll use it and how it morphs into variations on its theme – this is a keeper.

I hope you try it and love it too!

Halloumi smash and grab – final flourish!

Measure your frying pan – the one I used was 20cms/8” in diameter.

Turn on your oven to warm your bread – 160fan/180c/Gas 4. The bread takes 2 minutes to warm in the oven – you can dry fry for 30 seconds each side if you prefer – I think it's less faff to use the oven, no need to multitask if you don't need too. You might want to set your timer.

Heat your frying pan on a medium heat and then add a drop of rapeseed oil – don't walk away! Add a piece of the coated Halloumi to test – when it sizzles add the remainder and fry until it is golden and just crispy on all sides – like this :

looking good

It just occurs to me that you could warm and split pitta breads and stuff them with the avocado, Halloumi and dressing as a filling and add any other salad bits and pieces of your choice – a little more substantial me thinks!

Final assembly photos on their way – get ready to grab your snack.

The Smash – nearly ready for the Grab!

You'll need half an avocado per person, halved and stoned - place the avocado in a medium bowl and mash roughly, add a squeeze of lime juice and a sprinkle of salt and mix. Cover with cling film ensuring that the piece is large enough to actually touch the mixed avocado and then wrap the bowl, it'll stop it from discolouring.

Next, flat bread of your choice – the size is also up to you – I used mini piadas – you could use mini tortilla wraps or larger versions of either if you wish! Wrap them in foil ready to warm in the oven.

Finally, my trusted Pomegranate Dressing which I've been using for years!

Pomegranate Dressing

2 tbsp pomegranate molasses

juice of two limes

2 tbsp sweet chilli sauce

Generous pinch of nigella seeds

1-2 tsps sumac

Mix all the ingredients together. I use a small jar with a tight fitting lid and add the ingredients straight into the jar. Shake it like you mean it – fridge until ready to assemble.

Here it is :

Four elements only – the cheese is prepped, the avocado is mashed, dressing is in the jar and the bread is ready, the final flourish and assembly coming up together with more photos!

Halloumi Smash and Grab – the photo story so far

Here's a step by step guide of the Halloumi Smash and Grab cheese element :

The cubed cheese – before the flour shake

After the flour shake – you can see the difference -

the cubes are coated and they are dull in colour

Shaken in the seasoning

You can tell by the colour, these little beauties are going to be delish – nearly ready for the Grab!

We're still with the WWS …

...but now into a more flexible, less structured, relaxed mood. This idea and the one that follows would be a great supper for a Friday or Saturday evening. The flexible bit is that equally you could serve this recipe as a starter, scaled down to suit the appetites of your guests and eaten with fingers or forks.

Remember the Halloumi Fries recipe? Check out A bit of fun and a fab snack for chapter and verse and Halloumi Seasonings and dips to go with 3rd March 2018 – a big fat hint!

You'll need a strong box with a well fitting lid – the one

I used measured 17cms x 11cms x5cms/6½” x 4½ x 2” and it looks like this :

Halloumi Smash and Grab

You will need

A 225g pack of Halloumi cheese, drained and patted dry with kitchen roll, once drained you'll have 204g of cheese. As a guide the pack measures 9cms x 6 cms/ 3¼” x 2¼”. Place the cheese vertically on your cutting board – slice it into five then cut each vertical slice into two, turn lengthways in front of you and cut into cubes – you should get 44 approximately and as a rough guide they measure 2x2cms/¾” - don't stress – try to achieve a similar size for an even cooking – if you want larger that's fine.

I used half – 22 cubes in a batch, it's easier to coat evenly so you may need two boxes of the above size or a larger version – pop the cubes into your box and add 5g of plain flour. Secure the lid! Shake like you're having a really bad day or someone has irritated you – a lot!

Open your box and add 1 tablespoon of seasoning of your choice, secure your lid and shake again to coat your cheese.

Fridge your box until you're ready to cook and serve.

Coming up … the photo story so far!

Bombay Aloo photo guide

the beginning

the middle

the end

in an individual pot, ready to roll!

It's a win win – you use up any potatoes and produce a dish that will go down a storm – an added bonus - if you cook it on purpose it doesn't break the bank – I love it when an economical plan comes together especially when it tastes so good!

Whilst I'm on the subject of working week supper ideas

How about perfect potatoes – leftovers or on purpose.

Bombay Aloo – aka Bombay Potatoes

500g of cooked potatoes – I use Charlottes – whatever you use it should be a waxy potato that holds its shape, so any new potato will be just the job.

1 medium onion, finely diced

1 tbsp rapeseed oil

250g passata

1 tbsp tomato paste

1 tsp caster sugar

1 tsp ginger paste or 1” fresh, grated.

2 cloves of roasted garlic or 2 cloves of fresh, crushed

1 tsp each of ground cumin, coriander, garam masala and curry powder. Use a curry powder that best suits your palate and how much heat you like – mild, medium or hot

1 tsp salt or to taste

Use a medium size saucepan (21cms/8”).

Your potatoes should be cut to approximately 6-12 cms/¼” to ½” pieces.

Fry the onions in the oil until soft – 3-4 minutes. Add the ginger, garlic, spices and salt. Fry so that the spices are released. Add the potatoes and the tomato paste, fry gently so that the potatoes absorb the flavours and the paste cooks too – 3-4 minutes.

Add the passata and sugar and cook on a gentle heat for 10 minutes. Taste the Bombay Aloo, adjust salt and sugar to personal taste. Cool, box and fridge. The longer you leave this dish the better it will be. It freezes well.

Bombay Aloo is a dry Indian dish, usually served as a side. This recipe will give you 690g of scrumptious potatoes. If you are bored with leftovers then this is for you. Serve as much as you want, add whatever you want, be it leftover meat, veggies, a can of chick peas (drained and rinsed), poultry or mid week baked sausages, the world is your lobster!

Photo guide up next.