Halloumi is enclosed in crispy filo pastry with chilli, lemon zest, sesame seeds, parsley and tahini in this light and delicious recipe. Serve as a starter, or with some sweet potato or chickpea mash and wilted greens as a main.
- 500g halloumi, sliced into 12
- 6 sheets filo
- Zest of 1 lemon
- 1 red chilli
- Small handful freshly chopped parsley
- 6 tbsp. sesame seeds
- 1 tbsp. tahini paste
- 1 egg
Slice the filo sheets in half. Make one parcel at a time and put the rest of the filo under a damp tea towel so it doesn't dry out.
Finely dice the chilli removing the seeds. Combine the lemon zest, chilli, parsley, sesame seeds and tahini. Toss the halloumi slices in the mix.
Layer two halves of a filo sheet on top of each other. Put two slices of halloumi on top of each other in the centre, brush the edges with beaten egg and fold the filo over to enclose and make a parcel. Keep going until you've made 6 parcels.
Arrange on a baking tray, brush with extra beaten egg, then bake at 200C for 20 minutes or until the pastry is golden and crisp. Serve hot from the oven.