2 tbsp NOMU Extra Virgin Olive Oil
2 cloves garlic
300ml tomato chilli jam
Juice of 1 lemon
300g halloumi cheese, thickly sliced
Freshly baked ciabatta
Heat the Olive Oil in a large pan, add the garlic and fry for 30 seconds (do not brown). Add the jam and allow to bubble gently for about 5 minutes.
Add freshly squeezed lemon juice to taste. Ideally, you want a hint of tartness to tone down the sweetness of the jam.
Add the sliced halloumi to the jam and allow to melt and soften but still hold its shape.
Serve in the pan with freshly baked crusty bread straight out of the oven or sliced and griddled.
2 tbsp NOMU Extra Virgin Olive Oil
2 cloves garlic
300ml tomato chilli jam
Juice of 1 lemon
300g halloumi cheese, thickly sliced
Freshly baked ciabatta
Heat the Olive Oil in a large pan, add the garlic and fry for 30 seconds (do not brown). Add the jam and allow to bubble gently for about 5 minutes.
Add freshly squeezed lemon juice to taste. Ideally, you want a hint of tartness to tone down the sweetness of the jam.
Add the sliced halloumi to the jam and allow to melt and soften but still hold its shape.
Serve in the pan with freshly baked crusty bread straight out of the oven or sliced and griddled.
2 tbsp NOMU Extra Virgin Olive Oil
2 cloves garlic
300ml tomato chilli jam
Juice of 1 lemon
300g halloumi cheese, thickly sliced
Freshly baked ciabatta
Heat the Olive Oil in a large pan, add the garlic and fry for 30 seconds (do not brown). Add the jam and allow to bubble gently for about 5 minutes.
Add freshly squeezed lemon juice to taste. Ideally, you want a hint of tartness to tone down the sweetness of the jam.
Add the sliced halloumi to the jam and allow to melt and soften but still hold its shape.
Serve in the pan with freshly baked crusty bread straight out of the oven or sliced and griddled.
2 tbsp NOMU Extra Virgin Olive Oil
2 cloves garlic
300ml tomato chilli jam
Juice of 1 lemon
300g halloumi cheese, thickly sliced
Freshly baked ciabatta
Heat the Olive Oil in a large pan, add the garlic and fry for 30 seconds (do not brown). Add the jam and allow to bubble gently for about 5 minutes.
Add freshly squeezed lemon juice to taste. Ideally, you want a hint of tartness to tone down the sweetness of the jam.
Add the sliced halloumi to the jam and allow to melt and soften but still hold its shape.
Serve in the pan with freshly baked crusty bread straight out of the oven or sliced and griddled.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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