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not least on our lunch menu are Halloumi and Courgette Cakes with Slow Roast Tomato and Watercress Salad. This recipe is a perfect vegetarian option that combines the salty and savory flavors of halloumi cheese with the freshness of courgettes and the sweetness of slow-roasted tomatoes. Let’s discover this delicious dish in detail.
To make the halloumi and courgette cakes, you will need the following ingredients:
- Halloumi cheese
- Courgettes (zucchini)
- Chopped mint
- Plain flour
- Sunflower oil
Start by grating the halloumi cheese and courgettes, then squeeze out the excess moisture from the courgettes. In a large bowl, combine the grated halloumi, courgettes, breadcrumbs, and chopped mint. Crack the eggs into the mixture and mix everything together until well combined.
Next, shape the mixture into small cakes or patties. Coat each cake lightly with plain flour, shaking off any excess. Heat sunflower oil in a frying pan and fry the cakes on both sides until golden and crispy.
For the slow-roast tomato and watercress salad, you will need the following ingredients:
- Cherry tomatoes
- Olive oil
- Balsamic vinegar
Preheat your oven to a low temperature. Halve the cherry tomatoes and place them on a baking tray. Drizzle olive oil and balsamic vinegar over the tomatoes, then sprinkle a pinch of sugar to enhance their natural sweetness. Slow-roast the tomatoes in the oven until they are soft and caramelized.
Once the tomatoes are roasted, remove them from the oven and let them cool slightly. In a separate bowl, toss watercress with a drizzle of olive oil and balsamic vinegar.
To serve, arrange the halloumi and courgette cakes on a plate alongside the slow-roast tomatoes and watercress salad. The combination of the savory halloumi cakes, the sweetness of the tomatoes, and the freshness of the watercress creates a delightful flavor and texture explosion.
Enjoy this vegetarian masterpiece for a satisfying and flavorful lunch that will impress even the most discerning taste buds!
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