Blackberry and rosemary halloumi ciabatta

Halloumi cooked with sweet summer berries and herby rosemary makes such a special seasonal sandwich filling

I tried this for the first time and couldn’t believe how well the flavours work. I love fruity flavours with halloumi, and blackberries are no exception. The addition of rosemary is really lovely too.

I enjoyed in a ciabatta roll, but of course you can mix it up and serve in whatever bread you like (foccacia would be dreamy!) or even serve the halloumi as part of a salad.

As with most of my recipes, this couldn’t be easier to make, and it comes together in about 10 minutes or so. Really hope you love it.

You’ll need (per portion/sandwich):

• 75g blackberries

• 1 sprig of rosemary

• 1/2 block of halloumi, sliced

• 1 tbsp balsamic glaze

• Bread of choice

• Mayonnaise

• Small handful rocket

Give the blackberries a good wash! Drain and add to a pan with a little water, about 2 tbsp. Add the rosemary leaves. Heat on a low heat, and crush the blackberries with a wooden spoon.

When the berries are warm and juicy, add and balsamic glaze and mix well. Add the halloumi slices and cook for a minute or two, turning over half way through. Add more water if it’s drying out.

Spread a layer of mayonnaise on the inside of the bread. Top with the rocket. Add the halloumi slices, and then make sure you get all of the blackberries and rosemary from the pan, spreading it on the underneath of the top of the sandwich. Put the top on the sandwich and dig in.