Cut two 250g packs of Hammoumi cheese into 2cm chunks. Put in bowl with 250g cherry tomatoes, 1tbsp sumac, zest of lime, half the juice of the lime (the rest will be used later) and 2tbsp sesame seeds. Carefully/gently mix so that the cheese and tomatoes are covered with the other ingredients. Leave for at least 30 minutes.
Cooking options:
- if for a BBQ then thread onto skewers and cook for about 2 minutes per side.
- Otherwise put on a baking tray in loose single layer under grill turning after two minutes.
To serve options:
In flatbreads for definite.
- 2 tbsp tahini with crushed clove of garlic whisked with water to form loose paste. Shredded lettuce and oregano and yoghurt. Or
- Onion and pomegranate along with harissa, tahini and lime yoghurt. Shredded salad leaves and some oregano as well.
- Fry 2 finely sliced red onions gently in a bit of olive oil with pinch of sea salt. When soft add 2tbsp pomegranate molasses and cook for a further minute.
- Loosely stir in 1tsp rose harissa, 2tbsp tahini and the rest of the lime juice into 6 tbsp natural yoghurt
