TAKE A PACK OF… HOUMOUS
Elevate it from a picnic dip to a top midweek ingredient with these four tempting new ideas
SHARING PLATTER
Greek-style nachos V
SERVES 6. HANDS-ON TIME 30 MIN
Heat the grill to medium. In a bowl, combine 150g chopped pitted green olives, 1 finely sliced red onion, 250g chopped cherry tomatoes, the finely grated zest and juice of ½ lemon and a drizzle of olive oil, then season with salt and pepper.
Spread ½ x 200g bag tortilla chips in a baking tray or shallow baking dish. Spoon over half the tomato mixture, 100g grated halloumi and ½ x 200g pot of houmous. Top with the rest of the bag of tortilla chips, tomato mixture and rest of the pot of houmous, then arrange 100g sliced halloumi over the top. Grill for 8-10 minutes until the halloumi is golden, then serve.