Pancetta wrapped halloumi

As a first time gardener I’m very excited to see how my garden is currently blooming. I’m growing alpine strawberries which are just starting to ripen, I’m so excited to taste them! 

They remind me of Grammy and Gramps’ garden, they’d send me outside with washed out old plastic fruit pots* to collect hundreds of these tiny red morsels of delight. No need for sugar or cream, Grammy and I would gobble up handfuls of them and they’d be gone in minutes. But back to today’s recipe, other than strawberries my herbs in are going crazy and I have so much sage I just don’t know what to do with it. 

Well, here was one idea I had (that I think went quite marvellously) and I’ll be serving it up as a starter at my next dinner party.

Ingredients

250g Halloumi Cheese (1 pack)

100g pancetta (6/7 slices)

Sage Leaves

Slice the halloumi 1cm thick.Lay a sage leaf on each slice and then wrap with the pancetta (1 slice should just do a piece of 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 halloumi should be slightly soft in the middle.

The third piece unwrapped itself as I only had half a slice of pancetta left

*I’ve never known anybody to be as economical as Grammy and Gramps. Notes, doodles and lists were written on the back of envelopes, no margarine tub was thrown away and if you’ll believe it she’d wash out clingfilm and dry it on a mini line in the kitchen. I think she’d be really happy to see the growing eco-friendly trends now. 

One such doodle by Gramps