This halloumi sticks with red pepper salsa and avocado creme recipe is a spectacular, fresh and an overall crowd pleasing dish!

SERVES  4 // COOK TIME 1 hour

INGREDIENTS
For the halloumi sticks
160 g halloumi
Olive oil, to brush
250 g phyllo
1 egg, whisked
Vegetable oil, to deep-fry
For the avocado creme
⅓ cup yoghurt
1 avocado
Juice of 1 lemon
2 tbsp chopped mint
For the red-pepper salsa
125 g cherry tomatoes
1 red pepper
1 tbsp olive oil
1 tsp dried chilli

METHOD
For the halloumi sticks
1. Cut the halloumi into 1 cm sticks. Brush with olive oil.
2. Cut each sheet of phyllo into 2 long strips to fit the halloumi sticks. Place a halloumi stick on the edge of each strip and roll up tightly. Seal the edges with whisked egg.
3. Heat the vegetable oil in a pot and fry the halloumi sticks in batches until golden and crispy, about 45 seconds per batch. Drain on paper towel.
For the avocado creme
1. Blend together all the ingredients until smooth.
For the red-pepper salsa
1. Preheat oven to 200°C.
2. Toss together tomatoes, pepper and oil. Roast for 15 minutes. Remove the tomatoes and set aside. Roast the pepper until charred and blistered.
3. Place the pepper in a ziplock bag and leave for 20 minutes to sweat. Remove from the bag, peel and seed.
4. Place the roast pepper and tomatoes, chilli, salt and pepper in a blender, and blend until slightly chunky.
5. Serve the red-pepper salsa and avocado creme with the halloumi sticks

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

For another cheese filled dish try our scrumptious loaded cheese toasties recipe!

The post Halloumi sticks with red-pepper salsa and avocado creme appeared first on MyKitchen.

Broaden your festive horizons with this traditional sweet Greek Easter bread, perfect in time to treat the family for Sunday lunch!

MAKES 1 // COOKING TIME 3 hours 15 min

INGREDIENTS
500 g flour, plus extra to dust
75 g caster sugar
60 g butter, melted, plus extra to grease
2 tsp salt
7 g dried yeast
1 tbsp cinnamon
½ tsp allspice
¼ tsp nutmeg
Zest of 1 orange
150 ml water, tepid
150 ml milk
70 g sultanas
1 egg, beaten
3 eggs, hard-boiled in their shells with red food colouring

METHOD
1. Place the flour, sugar, butter, salt and yeast in the bowl of a stand mixer. Mix together using a dough hook.
2. Add the spices and orange zest.
3. Pour in half the water and half the milk and mix briefly. Keep adding the rest of the milk and water bit by bit, mixing until you have a soft, glutinous dough.
4. Add the sultanas and mix briefly until they are evenly distributed.
5. Tip out the dough on to a lightly floured surface and knead until it is pliable.
6. Place in a greased bowl and rest for at least an hour, or overnight in the fridge, until it has doubled in size.
7. Line a baking tray with baking paper.
8. Divide the dough into two pieces. Roll both pieces into long strips.
9. Plait the strips together by placing in an ‘X’ shape and then folding over opposite sides until the dough tapers off.
10. Preheat the oven to 210°C.
11. Place the plaited dough on the baking tray and leave to rise for another hour, or until it has doubled in size.
12. Brush the bread with beaten egg and push the coloured eggs into the bread. Bake for 30–35 minutes, then remove from the oven and allow to cool.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Sweet Greek Easter bread appeared first on MyKitchen.