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HEALTHY AND HEARTY

Amid growing awareness of the dangers of ultraprocessed foods, chef and food writer Melissa Hemsley serves up some simple, wholesome – but still tasty –dishes to help rebalance your diet

GRATED HALLOUMI TOASTS WITH HOT HONEY

PHOTO (INSET ABOVE): OLLIE GROVE

Feeds 2 Takes 20 minutes

“This recipe takes cheese on toast to the next level. As a long-term halloumi lover, it’s taken me far too long to get into grating my halloumi. It’s game-changing.

“Salty golden halloumi with hot honey and its chilli kick are an amazing pairing. If you can find cherry tomatoes on the vine, they’re great here.”

INGREDIENTS

• 400g/14oz cherry tomatoes

• 1 big handful of black olives, pitted

• 2 large slices of sourdough bread

• 3 tbsp olive oil

• Sea salt and black pepper

• 225g/8oz halloumi, coarsely grated

• 1 tsp dried oregano or thyme

• Good pinch of dried chilli flakes

• 1 tbsp runny honey

• 2 large handfuls of rocket

1. Preheat the oven to 240°C, fan 220°C, gas 9. Put the tomatoes, olives and bread on a large baking tray. Drizzle the tomatoes with 2 tbsp of the olive oil and season with salt and pepper. Bake in the preheated oven for 5-7 minutes to lightly toast the bread.

2. Pile the grated halloumi on to the toasts, then sprinkle with the oregano or thyme, drizzle with the remaining olive oil and bake for a further 10-12 minutes until the halloumi is melted and golden. As soon as you take them out of the oven, sprinkle the toasts with the chilli flakes and drizzle with the honey. Scatter over the rocket and serve straight away.