Quick and easy doesn’t mean boring… Roasted apricot and grilled halloumi is a heavenly combo. Serve this dish has a starter, enjoy as a light lunch or even a fun breakfast. If you aren’t a fan of halloumi, try bacon!
HANDS-ON TIME 15 min | TOTAL TIME 30 min | MAKES 6 | VEGETARIAN
INGREDIENTS
Roasted apricots
- 2 tins apricot halves, drained
Cornbread flapjacks
- 1 cup mieliepap
- 3⁄4 cup flour
- 1 tsp. baking soda
- 1⁄2 tsp. salt
- 2 Tbsp. sugar
- 1 1/4 cup buttermilk
- 1 Tbsp. oil
- 1 egg
Grilled halloumi
- 2 Tbsp. olive oil
- 500 grams halloumi cheese, cut into 1 cm thick slices
METHOD
Roasted apricots
PREHEAT the oven to 220°C. Place the apricots on a baking tray lined with foil and roast for 15 minutes until lightly caramelised.
Cornbread flapjacks
WHISK together the dry ingredients.
COMBINE the buttermilk, oil and egg in a separate bowl. Pour wet ingredients into the dry ingredients and whisk into a smooth batter.
SPRAY a non-stick 15 cm pan with cooking spray and heat over a medium-low heat. Pour in cup of batter and cook until small air pockets appear on the surface. Flip and cook until golden. Repeat with the remaining batter.
Grilled halloumi
HEAT oil in a pan over a high heat. Add the halloumi slices and grill for 3 minutes a side until golden.
TOP flapjacks with halloumi and roasted apricots, a drizzle of honey and garnish with watercress leaves.
TIP Serve Grilled halloumi immediately to prevent the cheese from becoming rubbery.
Did you make this recipe? Tagus on Instagram @foodandhomesa!
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.