A salty-sweet match made in heaven! Halloumi cheese wrapped in crisp bacon rashers with just a drizzle of honey, served with sweet chilli mayo for dipping. A perfect appetiser to the main event.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
250
Halloumi
(Contains Milk)
4
Streaky Bacon
32
Mayonnaise
(Contains Egg, Mustard)
25
Fresh Chilli Jam
15
Honey
a) Preheat your oven to 200°C. Cut the halloumi in half (like a book) then slice each half lengthways into 4 'chip' shaped pieces.
b) Halve the streaky bacon widthways (use scissors if you want) then stretch each piece slightly using the back of a knife.
c) Pat the halloumi and streaky bacon dry with kitchen paper.
d) Wrap each piece of bacon around each halloumi slice and place on a lightly oiled baking tray. IMPORTANT: Wash your hands after handling raw meat.
a) Bake the bacon wrapped halloumi on the top shelf of your oven until golden, 15-20 mins. IMPORTANT: Cook the bacon thoroughly.
a) Meanwhile, pop the mayo and chilli jam into a small bowl and mix together with a fork until combined.
b)Once the bacon wrapped halloumi is cooked, remove from the oven and drizzle over the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Carefully transfer to a plate and serve with the sweet chilli mayo alongside for dipping. Enjoy!