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