*This post is part of a sponsored campaign with Dodoni*  

I don’t know about you lovely lot, but at the moment, working from home lunch salads really aren’t doing it for me. With the seemingly endless days, which merge into non-descript lockdown weeks, then months, with nothing to break up the day but dog walks and mealtimes, I’m finding that by the time it gets to lunchtime I’m craving some distractions from work, some big flavours and some hearty, warming, wholesome meals. This has led to a spate of what is known as ‘project sandwiches’, and by this I mean more than simply wedging some stuff between two pieces of bread – I mean a bread-based ensemble of gourmet greatness, which might take a little more time than your average cheese sandwich, but that rewards with both satisfaction in the making and the eating.

Having played around with various breads and fillings, and having (covid cliche alert) perfected my sourdough focaccia over the first two lockdowns, I’m now making a lot of really towering focaccia sandwiches, and I’ve found that the key to a really perfect one balance. This recipe is fast-becoming a favourite because it’s hefty enough to feel like a main meal, but the filling is really well balanced, with the nutrient-packed raw winter greens, sweet, smoky sauce and the creamy, salty golden crusted Halloumi.

You’ll probably all know by now how much I love Halloumi (I mean how I could I not love a cheese that is improved by being FRIED), and so I was absolutely thrilled when Dodoni – one of Greece’s most established dairy brands, approached me to work with them on some recipes using their delicious cheeses. I’ve found myself cooking with their Feta and Halloumi when I’ve been on holiday in Greece in the past, so it’s been really exciting to learn more about Dodoni – whose traditionally-made cheeses are now available here in the UK (they’re stocked in M&S), and which has been working with farmers in Greece and Cyprus for almost 60 years to collect milk from the sheep and goats that graze on the lush local hills and meadowlands in the region.

I love the way you can really taste the richness and complexity of the goat, sheep and cow’s milks which are blended to make their Halloumi – which is created in Cyprus and has a wonderful briny, salty tang. It’s finished with a little dried mint, which emphasises the herbaceous flavours coming from the milk, thanks to the wild herbs and diverse pastures the animals graze on. In this recipe I’ve paired it with one of my all-time favourite condiments – my take on romesco sauce. Romesco sauce is a bold and delicious Spanish sauce made from roasted red peppers blended with almonds or hazelnuts. It was originally made by Catalonian fishermen to eat with seafood, and versions of this sauce have been gracing my table for years. It’s an absolute staple in my summer barbecue repertoire as it works beautifully with barbecued meats, fish and vegetables, but it’s also a perfect condiment to eat with Halloumi, because the sweetness of the roasted peppers and almonds and smoky paprika work so beautifully with the meaty, saline cheese.

Another thing I love about it, aside from its fruity, spicy, smoky, earthy deliciousness, is the fact it’s something I can usually rustle up without having to leave the house, as I’ve often got jarred roasted peppers, almonds and the other ingredients in my cupboard. Purists will note that the version I’ve made here is not entirely faithful to the Catalonian original as it contains no tomatoes – for no reason other than I didn’t have any, this is lockdown, and this version for the sandwich really doesn’t need it as there is so much else going on. If you want to be true to tradition, add some minced tomato or tomato puree to the mix. I really hope you enjoy this recipe and even if you don’t have any focaccia to hand, it’s really worth giving the Halloumi/ romesco/ cavolo nero combination a go – perhaps in the form of a toothsome winter salad.