Halloumi is a semi-hard cheese of Cypriot origin. It is becoming more and more popular in Hungary as a grilled cheese, because it is very heat tolerant and has a high melting point, making it ideal for grilling and baking. As a side dish, we made a delicious pasta with pesto, which is a super spice-packed lunch or dinner in itself.
Ingredients for 4 people:
- 450 g halloumi
- 800 g courgettes
- 50 g fresh basil
- 120 g parmesan
- 150 ml olive oil
- 20 g pine nuts
- 2 cloves garlic
- 150 g cocktail tomatoes
- Salt
- Bors
Preparation:
- To make the pesto, tear 2-3 handfuls of leaves from the basil stems, wash and dry them, and crush them in a mortar with salt and 2 cloves of garlic until creamy. Slowly add the olive oil and freshly grated Parmesan. Season to taste with pepper and set aside.
- Prepare the courgette pâté. Wash and dry the courgettes. Using a julienne peeler, make long strips of zucchini and salt to release a little of the juice. After 10 to 15 minutes, squeeze out the julienne, heat the olive oil in a pan, add the courgette strips and sauté until tender. Stir in the prepared pesto. The dough cook as usual and mix thoroughly with the sauce.
- Cut the halloumi into slices about 1.5 cm thick and fry on both sides over a medium heat using a grill pan. Serve immediately. #
