Halloumi with watercress recipe
Fresh watercress and tangy halloumi come together with a zesty parsley and caper dressing in this quick and easy starter. Serves 4, ready in 15 minutes.
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Cooking tools:
- Microplane
- Pepper mill
- Oven
- Whisk
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Aluminum foil
- Colander
- Plate
Ingredients
- Grated zest of ½ lemon and 2 tbsp juice
- 5 tbsp olive oil
- Handful of fresh flatleaf parsley, chopped
- 2 tbsp small capers, drained and rinsed
- 8 medium vine-ripened tomatoes
- 100g watercress
- 2 x 200g packs of Pittas
- Pre-sliced halloumi
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