Sesame Halloumi Parcels With Sweet Potato Tahini Mash & Chopped Herb Salad… By Lucy Simmons

By lucy  , , , , ,   , ,

October 29, 2014

Crisp filo pastry parcels packed with halloumi scattered with sesame seeds, sweet potato & tahini mash.....The taste is simple and sometimes simple is best.

  • Prep: 40 mins
  • Cook: 20 mins
  • Yields: 6 Generous


1 tbsp Greek olive oil

1 tbsp Tahini paste

1 Red chilli, deseeded and finely chopped

1 Handful Chopped parsley

1 Lemon zest (save the juice for the salad)

500 Grams Halloumi, sliced

6 Filo pastry sheets

50 Grams Sesame seeds for sprinkling

650 Grams Sweet potatoes

2 tbsp Tahini paste

4 tbsp Greek olive oil

5 tbsp Greek olive oil

Small Bunch Mint and parsley, chopped

1 Handful Cherry tomatoes

1/2 Cucumber


1.  Start with the halloumi parcels.  Preheat the oven to 200C/ gas mark 6 and grease 2 baking trays.  In a small bowl mix together the tahini paste, olive oil, chopped chilli, parsley and lemon zest.  Add the slices of halloumi to the mixture and make sure all the pieces are coated.  I did this individually making sure they were all coated.

2.  Layer up two pieces of pastry, brushing a little oil in between so they stick.  Cut the pastry into four.  Double up the halloumi and place on the pastry.  Fold over the edges so that it makes a parcel and put a little oil around the edge so it sticks.  Place on the baking tray and sprinkle the sesame seeds over the top of the parcels.  Bake for 20 minutes.

3.  Making the mash.  Place the potatoes in a large saucepan of water and boil for 10-12 minutes.  Drain the potatoes leaving a bit of the cooking water and mix with the tahini, olive oil and salt and pepper. Mash together until smooth with a whisk, masher or food processor.

4.  To prepare the salad chop up all the ingredients and juice the lemon.  Place the parcels on a plate with two spoonfuls of mash and the salad. Dress with the juice of the lemon and a drizzle of olive oil.  Enjoy.


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