Pancetta Wrapped Halloumi

By Rachel Dodds | March 12, 2016 |

This recipe is perfect example of less being more on your plate

Ingredients

  • Yorkshire Halloumi Cheese (1 pack)
  • 100g (6/7 slices) Cumbrian pancetta from Shaw Meats Wigton
  • Sage Leaves

Method

Slice the Yorkshire halloumi 1cm thick. Lay a sage leaf on each slice and then wrap with the pancetta (1 slice should just do a piece of Yorkshire halloumi). Heat a heavy based pan and place the parcels in. Cook on one side until the pancetta is golden and crispy, then turn and do the same on the other. The Yorkshire halloumi should be slightly soft in the middle.

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