This fast and delicious summer dish comes together in minutes. Hellim, juicy tomatoes, and fresh herbs make a great appetizer, mezze or simple dinner. Enjoy!
1 tbsp olive oil
4oz hellim, sliced into 1/2inch slices and blotted dry
1 pint cherry tomatoes
1 tbsp fresh basil, torn
Salt and freshly ground black pepper, to taste
Heat oil in a cast iron or heavy bottomed skillet over medium high heat.
Add hellim and tomatoes to skillet and cook for 2 minutes.
Flip hellim, season tomatoes with salt and pepper, and continue to cook for another 1-2 minutes until hellim is golden brown and tomatoes are beginning to blister and burst.
Remove from the heat, toss with fresh basil and sprinkle with freshly squeezed lemon, if desired.
Serve immediately with crusty bread, toasted pita triangles, over pasta or alone as a delicious mezze.
* Original or spicy red pepper hellim both work very well in this recipe
* Basil can be substituted with any fresh herb: parsley, oregano, mint or a combination would be delicious.