Spicy Halloumi with Leek and Mint

Ingredients

• For the Halloumi and Leeks
• Halloumi 1 x 225g block
• Leeks 2 medium
• Olive oil 2 tbsp
• Garlic 2 cloves, minced
• Red chilli flakes 1 tsp, or to taste
• Smoked paprika 1 tsp
• Salt pinch
• Black pepper freshly ground, to taste
• For the Dressing & Garnish
• Olive oil 1 tbsp
• Lemon 1/2, juiced
• Fresh mint small bunch, chopped

Method

1. Prepare the leeks: Trim the root and dark green tops, then slice them thinly. Wash thoroughly to remove any grit.
2. Cut the halloumi into 1cm thick slices or cubes.
3. Heat 2 tbsp olive oil in a large frying pan or skillet over a medium heat. Add the sliced leeks and cook gently for 8-10 minutes, or until softened and slightly golden, stirring occasionally.
4. Add the minced garlic, chilli flakes, and smoked paprika to the leeks. Cook for another minute until fragrant, stirring constantly.
5. Push the leeks to one side of the pan. Add the halloumi slices or cubes to the empty side. Cook for 2-3 minutes per side, until golden brown and slightly crispy.
6. Season the leeks with a pinch of salt and freshly ground black pepper.
7. In a small bowl, whisk together the remaining 1 tbsp olive oil and the lemon juice.
8. Arrange the leek mixture on serving plates. Top with the pan-fried halloumi.
9. Drizzle the lemon-oil dressing over the halloumi and leeks, and scatter with fresh chopped mint before serving.