Spices gild fried hal­loumi

Hal­loumi is so de­li­cious when it’s fried golden on the out­side and melt­ingly soft on the in­side.


With its high melt­ing point, hal­loumi is great for fry­ing. In this recipe, its salty taste and slightly squeaky tex­ture com­bined with the cumin, mus­tard and fen­nel seeds goes de­li­ciously with roast veg­eta­bles and eggs.

IN­DIAN SPICED HAL­LOUMI WITHWARM ROAST VEG­ETABLE AND EGG SALAD Serves: 4-5 Prepa­ra­tion time: 15 min­utes Cook­ing time: 30 min­utes

Warm roast veg­etable salad 800g mixed ku­mara, cut in half length­ways then into 1cm wedges 1 red onion, cut into 2cm wedges 2 tea­spoons each of cumin seeds, mus­tard seeds and fen­nel seeds 2 ta­ble­spoons olive oil 1 pun­net cherry toma­toes 4 free-range eggs 3 hand­fuls baby spinach 1⁄ cup roughly chopped co­rian­der

2 Spiced hal­loumi 1 tea­spoon each of cumin seeds, mus­tard seeds and fen­nel seeds 1⁄ tea­spoon ground black pep­per

2 Pinch of salt 200g hal­loumi cheese, cut into 0.5cm-thick slices Dress­ing 1⁄ cup nat­u­ral unsweet­ened yo­ghurt

4 Juice of 1⁄ le­mon

2 1 ta­ble­spoon ex­tra-vir­gin olive oil 1-2 tea­spoons liq­uid honey 2 ta­ble­spoons chopped mint leaves Pre­heat oven to 220 de­grees Cel­sius. Line two oven trays with bak­ing pa­per. Toss ku­mara, onion, roast veg­etable spice mix and olive oil in the pre­pared trays. Roast for 15-20 min­utes un­til start­ing to caramelise. Add toma­toes and roast for a fur­ther 6min­utes un­til toma­toes are just be­gin­ning to burst. Place eggs in a small pot and cover with wa­ter. Bring to the boil, re­duce to a sim­mer and set the timer for 4 min­utes (soft boiled) or 6min­utes

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