Post the Twenty-fourth (in which our heroine opines that halloumi is the greatest of all cheeses)

O halloumi, how do I love thee?  Let me count the ways...

Your rubbery salty skin,
Encasing the delights within,
Your chewy, springy meat
Is all I wish to eat.

Bake you, fry or grill,
You're simply rather brill.
Drizzle you with oil,
A dash of chili will not spoil.

Dipped in herbs and spice,
You're really rather nice.
Or wrapped in warm flat-bread
And stuffed inside my head.

You can keep your cheddars and Gloucesters
And ooey-gooey bries
And if ever I find myself on death row
I'll be saying "Halloumi, please".

Halloumi Wrapped in Roasted Red Peppers - serves 2

Block of halloumi, sliced in 4                         4 red peppers
1 red chili, finely diced                                   Finely grated zest & juice of 1 lemon

1. Roast your peppers whole until just beginning to soften - don't overcook, cause they've to go back under the grill later.  When they're done, place them in a large bowl, cover with clingfilm and leave for ten or fifteen minutes.  When they're cool enough to handle, twist off the stalks, cut down one side, then open out and remove the seeds & membrane and pinch off the skins.

2. Place a slice of cheese on top of each pepper and sprinkle with lemon juice, zest and some of the chili.  Roll the pepper around the cheese and secure with cocktail sticks or kitchen twine soaked in water.

3.  Get your grill up to full whack and grill the peppers on both sides until they're beginning to char slightly.  Serve on warmed plates with the bean salad below.

Red Onion, Bean & Tomato Salad - serves 2

2 cloves garlic, finely sliced                          Finely grated zest & juice of 1 lemon
1 tbs olive oil                                               400g can of chickpeas, drained & rinsed
12 cherry tomatoes, halved                          1 red onion, finely sliced
3 tbs fresh coriander, chopped                     1 tsp fresh mint, chopped
Salt & pepper

1. Place the oil, lemon juice & zest and the garlic in a large pan and set over a low heat.  Allow to infuse for 5 minutes, then stir in the beans, tomatoes & onions and leave to warm gently for another 5 minutes.  Scoop into a bowl, season generously then leave to marinate at room temperature for at least an hour.  Stir in the coriander and mint just before serving.

Note: Garlic tends to turn green in lemon juice, but don't worry, it's perfectly fine to eat.