Halloumi loaded garlic dip
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
The only thing better than a creamy caramelised garlic dip is said dip loaded with golden halloumi, pomegranate and chilli oil. Serve a Mint and pomegranate spritz (see recipe tips) alongside for extra hosting bonus points.
Ingredients
- 1 garlic bulb, top 5mm/¼in sliced off
- olive oil
- 1 tbsp plain flour or cornflour
- 150g/5½oz halloumi, cut into bite-sized pieces
- 200g/7oz cottage cheese
- 2 tbsp Greek-style yoghurt
- 1–2 tbsp crispy chilli oil
- 3–4 radishes, trimmed and finely sliced
- 2 tbsp pistachios, roughly chopped
- 3 tbsp pomegranate seeds
- 10g/⅓oz fresh mint leaves, to garnish
- 1 tbsp hot honey, for drizzling
- freshly ground black pepper
- crisps, toasted flatbreads of warm pittas, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 6½.
Place the garlic bulb in a square of kitchen foil and drizzle with 1 teaspoon of olive oil. Wrap up loosely in the foil, place in a small roasting tin and roast for about 35–40 minutes, or until soft and golden. Set aside to cool.
Meanwhile, place the flour in a wide shallow bowl. Dip the halloumi in the bowl to cover the cheese in a light layer of flour.
Fry the halloumi in a hot, dry frying pan until golden on both sides. Set aside.
Squeeze the roasted garlic out of its skin into a blender or food processor. Add the cottage cheese, yoghurt and 1 tablespoon of olive oil. Season with black pepper and blend until smooth and creamy.
Spread the whipped garlic mixture over a serving plate or shallow bowl.
Spoon over the crispy chilli oil and then top with the radish, halloumi, pistachios and pomegranate seeds.
Sprinkle over the mint, drizzle with the hot honey and serve immediately with crisps, flatbreads or pittas for scooping. This is wonderful served with a Mint and pomegranate spritz (see recipe tips).
Recipe tips
Roast the garlic ahead of time to make assembly even quicker.
Adjust the amount of crispy chilli oil depending on preferred spice level.
To drink, my mint and pomegranate spritz is a great pairing. For 6 people, fill a large jug with ice. Rub a small handful of mint leaves between your fingers to release their aroma, then add to the jug with 1 tablespoon pomegranate seeds and the juice of 1 lime. Pour over 500ml/18fl oz pomegranate juice and 750ml/1¼ pint sparkling water, and stir gently. Serve immediately.
