Halloumi in Vine Leaves
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes 8 stuffed vine leaves (you may want to double or triple this for a crowd)
- 250g/8.8oz. block halloumi
- 24 vine leaves (makes sure to soak, wash and rinse well to remove salt)
- 1 red onion, peeled and thinly sliced
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1/4 cup pomegranate seeds
- Mint to decorate
Tip: make sure you rinse your vine leaves very, very, very well (did I use enough verys? ;)). My point is that halloumi is salty enough on its own and vine leaves are often packed in a salted solution. If you don't they'll be way too salty and inedible (I learned the hard way when I tested one out).
Step 1 - First make the pickled onion. Place the thinly sliced onion in a bowl and mix with the rice wine vinegar and sugar. Allow the sugar to dissolve and the onion to soften.
Step 2 - Cut the halloumi block into 8 rectangular pieces. Place three vine leaves on a chopping board, overlapping each other. Place the halloumi in the centre and start rolling wrapping up on both sides. You can do this a day in advance and keep it covered in the fridge.
Step 3 - Preheat oven to 180C/350F and bake the stuffed vine leaves for 7 minutes. Place on a serving plate and top with pickled onions, pomegranate seeds and mint.