[Greek] How to cook Honey, thyme and lemon haloumi with buckwheat
Ingredients
- 1½ tbsp extra-virgin olive oil
- juice and finely grated rind of 1 lemon, plus wedges to serve
- 125 g buckwheat
- 8 sprigs thyme
- salt and black pepper
- 150 g green beans, sliced in halves lengthways
- 250 g block haloumi, halved horizontally
- 1½ tbsp honey
- 6 chargrilled artichoke hearts, halved (see Note)
