MOB’s Halloumi in Blankets have landed. Herby halloumi, flakey pastry, and the freshest tzatziki dip. They are sensational.
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Serves
4
Puff Pastry
Halloumi
Dill
Dried Oregano
Harissa
Fennel Seed
Egg
Cucumber
Greek Yoghurt
Lemon
Mint
Salt
Black Pepper
Olive Oil
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Serves
4
Puff Pastry
Halloumi
Dill
Dried Oregano
Harissa
Fennel Seed
Egg
Cucumber
Greek Yoghurt
Lemon
Mint
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat the oven to 180°C/356°F.
Step 2.
Cut the halloumi into thick sticks - 12 sticks per block. Add them to a large bowl and season with your oregano, dill, a grind of pepper and a drizzle of olive oil. Massage the seasoning in to coat the halloumi.
Step 3.
Lay one sheet of puff pastry out and evenly spread the harissa paste on top. Slice the puff pastry into 12 even strips. Repeat for your other roll of puff pastry.
Step 4.
Roll up one stick of halloumi in one strip of puff pastry. Place the pre-cooked halloumi blankets on a baking tray (baking paper is optional here). Repeat for the remaining halloumi pieces.
Step 5.
Beat two egg yolks together and brush the puff pastry with a coating of egg wash. Season with salt and sprinkle your fennel seeds over the top. Bake for 30 minutes, until golden.
Step 6.
Meanwhile, make your tzatziki. Pour the yoghurt into a bowl. Halve and deseed your cucumber. Grate the cucumber and squeeze out as much liquid as possible before adding the gratings to the bowl. Finely chop a handful of mint and it to the bowl with the juice of your lemon. Mix well and season with a pinch of salt and pepper.
Step 7.
Serve the Halloumi in Blankets with your fresh tzatziki and enjoy!
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