New to us is Burlap & Barrel's Dried Mint Leaves. We've learned to think about it differently than fresh mint. The dried version brings a deep sweet, earthiness and brightness to marinades, meatballs, sauces like tzatziki, sprinkled in salad dressings and soups not afforded by its fresh cousin.  Our penne past recipe is an example of that you simply don’t get with fresh mint. Dried mint is a completely different ingredient. 


200g of halloumi cheese, finely grated
400g of penne pasta
8 cups chicken stock
2 tbsp extra virgin olive oil
1 tbsp Sicilian Lemon white balsamic
2 tbsp of Burlap & Barrel Dried Mint Leaves 

Optional: Fresh mint leaves for garnish


In a medium bowl, combine cheese and and dried mint leaves. Chop a handful of the mint leaves and set aside. Cook penne in chicken stock until al dente with almost all the liquid absorbed with some left for sauce. Do not drain the pasta. Leave in pot until ready to serve. Place the cheese/mint mixture in a shallow bowl. Add a small amount of stock. Top with penne. Gently combine penne with cheese mixture. Sprinkle more grated cheese. Garnish with a dash of Sicilian Lemon white balsamic. 

Source: Inspired by Great British Chefs