No, this isn’t a dream or a hallucination or a mistake. I am actually sharing with you a new recipe. I know. I KNOW. I’m surprised too.
In all seriousness, sorry for not posting more. My will to cook and experiment has all but evaporated this year. If you’re missing hearing from me, you really should sign up to my newsletter. Comes out every Thursday, isn’t food related but is fun, is a round-up of all the things I’ve been doing and writing and has a little essay from me on whatever I’ve been thinking about that week. People seem to like it, maybe you will too.
Anyway, enough of that. My mum came to stay last week and took me for a Big Shop at a nearby Tesco. One of the things I picked up was a pack of two enormous leeks. Long-term readers will know that I bloody love a leek, but I had no real idea what to make with them this time. When I asked Garry what he wanted for tea one night and he replied with “halloumi”, I wondered if the lovely salty bacon I usually put with leeks could be swapped with lovely salty halloumi…
Spoiler alert – yes. Yes it can.
The best thing about this recipe is how easy it is. Both halloumi and leeks cook quickly, so this takes less than 20 minutes to make and only uses one pan. It’s a good balance of flavours and textures – the soft, sharp leeks against the crispy and salty halloumi and the bright burst of sweet peas with the heat from the chilli flakes and the lime to cut through it all – it’s really good.
I used half a tablespoon of chilli flakes and loved it, but Garry was suffering slightly from the heat. Feel free to adjust the spice to your taste.
- Halloumi for two - about 125g each (or more, if you LOVE halloumi)
- 2 large leeks, thinly sliced
- 1 tablespoon of butter
- 1/2 a tablespoonful of chilli flakes
- A few cups of frozen garden peas
- 1 lime
- Slice the halloumi into 1cm slices and fry until golden on both sides. Remove from the pan and dice
- Fry the leeks in the same pan with the tablespoon of butter until soft and the rings have seperated. Add the halloumi back to the pan and stir until combined
- Add the chilli flakes and the garden peas. Stir until the garden peas have defrosted - they'll stop clinking against the metal pan as you stir everything together
- Dish up and squeeze the juice of half a lime over each plate. Serve immediately