Photography by Catherine Frawley
Crispy, gooey, bite-sized treats. Dip in ketchup, tzatziki, plain yogurt or just enjoy on their own.
Serves 6
2 halloumi blocks, cubed
2 eggs, beaten
75g panko breadcrumbs
40g parmesan, grated
½ tsp paprika
3 tbsp sesame seeds
Olive oil
To garnish:
Pomegranate seeds
Fresh parsley
1 Preheat the oven to 200C/Fan 180C/Gas 6, and line two baking sheets with baking paper then set aside.
2 Set your bowls up in order – beaten eggs, panko breadcrumbs, grated parmesan with the paprika and
a twist of black pepper mixed in, and finally, a bowl of sesame seeds.
3 Roll each halloumi cube in the egg, then the breadcrumbs, then the parmesan, followed by the sesame seeds. Place on the baking sheet and continue until all the halloumi is used.
4 Drizzle with olive oil, then bake for 10 mins, turn each cube and bake for a further 10 mins. Serve with a garnish of pomegranate seeds and parsley.
This is just one of the recipes from our feature, ‘Setting The Scene’ - a menu for a film night held in your garden. It also includes recipes for Veggie Dolmades, Chicken Gyros, Greek Salad, Portokalopita Cake and Greek Mojitos.
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