Golden haloumi and olives
The combination of hot, salty olives and gold fried haloumi with slices of sourdough is the perfect Greek-style appetiser. For the best feel, use soft, fresh haloumi, available from delicatessens and specialty grocers
1 Tbsp olive oil 400g new haloumi,
1 Tbsp honey (or to taste) Finely grated zest of 1⁄2 orange Warm marinated olives and
sourdough bread, to serve
•Heat oil in a skillet over high heat, add haloumi in batches and cook, turning once, until golden (2-3 minutes).
•twist all haloumi to pan, drizzle with honey and scatter zest. Season with black pepper and serve immediately with olives and sourdough bread.