Za’atar-crusted halloumi recipe

When you’re making a big spread of dishes for a mezze, it’s good to have some that are simple to make but still full of flavour. This amazing za’atar-crusted halloumi recipe ticks all of the boxes. It’s made by coating slices of halloumi in the spice blend za’atar (made from a mixture of thyme, sesame seeds, sumac and salt), and then baking them until golden. They are delicious! If you fancy garnishing your slices after cooking, dot each piece with a little bit of rose-petal jam for a tasty sweet and salty flavour combo.

Phillipa Langley

SERVES 6

250g block of halloumi
olive oil, for brushing
4-5 tbsp za’atar
a little rose-petal jam, to serve

1. Preheat the oven to 220C/200C fan/gas 7.
2. Cut the block of halloumi into 12 slices. This can be tricky, so I cut the block through the middle first, then cut each half into six slices. Brush each slice lightly with olive oil. Scatter the za’atar over a plate and press the slices in it until they’re all covered. Spread the pieces of halloumi out on a lightly oiled baking sheet and bake for 8 minutes. Serve with a little rose-petal jam on each slice (again, this is optional, but highly recommended!)

GET 20 PER CENT OFF TONY’S BOOK

Recipe from Feasts from the Middle East by Tony Kitous, founder of Comptoir Libanais restaurants and delis, to be published on 8 March by HQ, price £20. Tony grew up in Algeria, with a love of home cooking and the food culture of his homeland. In the book he shares the flavour-packed, affordable dishes he loves the most (many inspired by his mum Zohra and by family memories), ranging from easy morning meals to grand dinners with friends. To order a copy for £16 until 11 March, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15.