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Haloumi with spiced leeks Serves 2
450g tender leeks (after trimming)
225g haloumi cheese
2 tbls olive oil
½ tsp cumin seeds
juice of 1 lime
salt and freshly ground black pepper
Finely slice the leeks. Cut the cheese into slices about 8mm thick and then cut each slice in half to make into squarish pieces.
In a frying pan heat the oil, place in the cheese cubes and fry for 1-2 minutes until golden brown on one side, then flip the pieces over and cook untill golden brown also. Drain the haloumi cheese on kitchen paper and place to one side. Put the leeks into the frying pan and stir-fry for about 5 minutes or until just tender. Add the cumin seeds and stir for a moment. Add the lime juice and season to taste with sea salt and fresh ground black pepper. Add the cheese into the pan with the leeks and heat through for a few minutes. Serve on warm plates with thick slices of granary bread.
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