Kefalotyri is a hard cheese from Greece and Cyprus, not dissimilar to halloumi. When oven-baked, it takes on a gorgeous golden colour and has a slightly stringy melting texture and an agreeably salty flavour.
Ingredients
- 1 lb (450 g) courgettes/zucchinis, topped and tailed
- scant 1 tsp fine sea salt
- 3 oz (80 g) sun-dried tomatoes, roughly chopped
- a generous bunch of spring onions/scallions, chopped
- 2 tbsp fine polenta/cornmeal or semolina
- scant 1 tsp baking powder
- 1 egg, beaten
- 4–5 tbsp olive oil
- 5½ oz (150 g) Kefalotyri cheese, cut into small cubes
- 1 tsp ground sumac
- freshly ground black pepper
- fresh mint leaves and mixed salad, to serve
