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MELTING HALLOUMI IN TOMATO-CHILLI JAM
“This is one of my sisters-in-law, Andrea’s, delicious recipes. Place the whole pan on your kitchen counter with fresh bread for guests to tuck into while you finish off the main course.” – Tracy Foulkes, founder & co-owner of NOMU

MELTING HALLOUMI IN TOMATO-CHILLI JAM

Ingredients

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

Directions

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.

Ingredients

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

Directions

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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