Hispi Wrapped Halloumi
Mix up your halloumi game with this charred halloumi wrapped in hispi cabbage leaves by Maria Elia.
- Ingredients
- Recipe
- Hispi Cabbage or Chard Leaves
- Halloumi or Feta
- Lemon
- Any other fillings e.g. peas, artichokes etc.
- Oil
- Salt
- Pepper
- Method
-
Blanch 4 of the Hispi cabbage leaves in salted water, then plunge into cold water - drain and dry.
Make your filling - Maria made a pea filling, but anything from olives to peppers will work here.
Drizzle the halloumi with a little olive oil and place on a hot BBQ/griddle pan.
Char on either side and all four corners, then set aside to cool.
Remove the tough ‘ribs’ from the Cabbage leaves, then overlap them on a work surface to form a large enough surface area to contain the block of halloumi.
Spoon your filling in the centre forming a surface area no bigger than the halloumi.
Place artichokes and halloumi on top.
Fold the lengths of cabbage over the halloumi followed by the sides to form a parcel without any gaps. Tie neatly using the butcher’s twine to form a parcel.
Drizzle the cabbage with a little olive oil and place on a high heat BBQ/griddle.
Once the cabbage is charred on all sides, transfer to a chopping board, carefully remove the butcher’s twine and gently slice into 2/3/4 pieces.