Halloumi and pesto chops
Preparation time: 15 minutes
Cooking time: 20 minutes
4-6 lean Welsh lamb loin chops (or 2 boned-trimmed cutlets)
250g (9oz) halloumi cheese cut into 4-6 thick slices
30ml (2tbsp) red pesto
Salt and black pepper
For the hummus:
400g (14oz) can chickpeas, drained
30ml (2tbsp) olive oil
Juice and rind 1 lemon
1 clove garlic, crushed
Pinch cayenne pepper
6 green olives, pitted and roughly chopped/crushed
1 Place the chops on a board and, using a sharp knife, carefully make a slit in the fat side of each chop to create a shallow pocket.
2 Take a slice of cheese and place into the pocket, then add a teaspoon of pesto.
3 Rub the outside of each chop with a little olive oil and season.
4 Place under a preheated grill and cook for 8-10 minutes each side until cooked through and browned.
5 Meanwhile, place the hummus ingredients into a bowl and, using a potato masher or fork, squash the chickpeas and roughly combine the ingredients together. Check the seasoning, place in a bowl and drizzle with a little more oil and a pinch of cayenne.
6 Serve the chops with the hummus, salad and toasted pittas.
Recipe and images courtesy of Autumn Welsh Lamb