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April 18, 2018

How about this amazing recipe by the cook and him! Perfect for picnics or bbqs when making the most of the summer weather 



prep 10 mins

cook 20 mins

total 30 mins

author sam

yield 4 servings

  • 200g pack halloumi

  • 2 tblsp wholemeal flour

  • 1 egg 

  • 1/3 - 1/2 cup Hodmedod's Camelina Seeds

  • Few drizzles of olive oil

  • Optional: tomato relish for dipping

  1. Drain any water in the pack off the halloumi then cut the cheese into roughly 3/4 inch cubes - think bite sized!

  2. To coat these pieces of cheese you need a bit of a process

  3. Start with putting the flour on a small dish or plate.  

  4. Then crack the egg into a shallow dish and give a quick beat

  5. Tip your camelina seeds into another shallow dish

  6. Have an empty dish or plate for putting the coated cheese in before frying

  7. Start by rolling the cheese pieces in the flour, coating on all sides

  8. Then dip in the beaten egg, making sure each side is covered before transferring to the plate with the seeds

  9. Repeat the process till I've used up all the cheese

  10. When all your little bits of cheese are coated gently heat a drizzle of oil in a frying pan before adding the cheese.  You might want to do this in a couple of batches if you use the whole pack of cheese as you need to keep constantly turning the cheese round to colour each side

  11. Just sizzle for a few moments (takes less than a minute) each side before turning.  Once they're cooked, transfer to a plate with a piece of kitchen towel 

  12. If you're not eating straight away you can put them in the oven while you sizzle the next batch - try a low oven around 120 Fan / 140 C / 275 F /










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