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Grilled tomatoes with haloumi cheese and spearmint pesto

  • Cooking time10 minutes
  • Prep time10 minutes
  • Servings4 portions
recipe image Grilled tomatoes with haloumi cheese and spearmint pesto

Ingredients

INGREDIENTS
  • 250 g haloumi cheese
  • 3 firm tomatoes
  • 1 Tbsp capers
  • 10 ml Altis Extra Virgin Olive Oil
  • Coarse salt
For the spearmint pesto
  • 20 g spearmint leaves
  • 20 g tahini
  • 60 ml Altis Extra Virgin Olive Oil
  • Salt

      Instructions

      EXECUTION
      1. Wash and dry the spearmint leaves. In a food processor, puree all the ingredients for the pesto until smooth.
      2. Cut the tomatoes into thick slices and while they are grilling on the griddle pan, drizzle with olive oil and sprinkle with a little salt.
      3. Place the tomatoes on a serving board.
      4. Grill the haloumi (cut into slices) and place over the tomatoes.
      5. Pour over the pesto, add the capers, and serve with hot Cypriot pita bread.
      - Try using talagani or mastelo instead of haloumi.