Briam Stuffed Halloumi Wrapped In Lountza (Smoked Cyprus Ham)

  • 4 tbsp olive oil
  • 1 courgette, sliced
  • 1 small aubergine, sliced
  • 1 garlic clove, finely chopped
  • 1 tsp fresh, thyme or organo
  • 1 pkt 225g (8oz) Halloumi cheese
  • 2 plum tomatoes, skinned and sliced
  • 8 thin slices of lountza or smoked ham
  • 50g (2oz) butter
  • Salt and freshly ground black pepper
For the dressing
  • 2 tbsp white wine vinegar
  • 6 tbsp extra virgin olive oil
  • 1 shallot, finely chopped
  • 1 tomato, skinned, de-seeded and diced
  • 1/2 tbsp each of chopped black olives and capers
  • 1 tbsp fresh coriander leaves, roughly chopped
To make the briam, heat oil in a heavy-based pan, fry the aubergine and courgette slices until tender. Stir in garlic and herbs, cook for 1 minute, season and leave to cool. Cut Halloumi into 8 slices with the briam, top with remaining Halloumi slices.

Wrap each Halloumi and briam filling in 2 smoked ham slices to make a parcel. Heat butter in a large frying pan, add the Halloumi and lountza parcels, fry for 2-3 minutes on each side until golden. Place on season to taste. Pour over the Halloumi parcels and serve.

Grill It

It softens into a fine, almost transparently thin crust, trapping its entire aroma on the inside.

Fry It

It acquires a golden crust while on the inside remaining juicy without absorbing any oil.

Grate It

It goes beautifully with pasta or as a filling for ravioli.

Slice It

It makes unusually good combinations with seasonal fruit such as watermelon, grapes, or figs. The national snack of Cyprus is a sandwich with Halloumi and smoked ham.