FRIED HALLOUMI WITH CLEMENGOLD-AND-DATE SYRUP AND 15-MINUTE LAVASH

“Woolies’ date syrup has a wonderful sweet taste with just a hint of bitterness, a delicious contrast with fragrant citrus and salty halloumi. This recipe is great for last-minute guests as a casual snack with wine on a cool evening.”

Serves 4

EASY

GREAT VALUE

Preparation: 20 minutes Cooking: 15 minutes

For the syrup:

Woolworths date syrup 4T ClemenGold 1, zested and juiced bay leaves 3 rosemary 2 sprigs

For the lavash: flour 100 g, plus extra for sprinkling wholewheat flour 50 g (alternatively, use plain flour) salt ½t oil 3 T water 5T

Woolworths roast seed-and-coriander dukkah spice 2T sea salt, for sprinkling

halloumi 300 g, torn

1 To make the syrup, place all the ingredients in a small pan and simmer for 3–5 minutes. Set aside. 2 To make the lavash, preheat the oven to 220°C. Combine the flours and salt in a mixing bowl. Make a well in the centre and add 2 T olive oil. Stir in the water and mix to form a stiff dough, then tip out onto a lightly floured work surface. 3 Divide the dough into small balls and roll out to make long oval shapes about 15 cm long. Place on a lined baking sheet. Lightly brush the surface of the dough with water and sprinkle with the dukkah and salt. Bake for 7–10 minutes, or until lightly golden and crisp. Transfer to a wire rack to cool. Heat in the oven just before serving. 4 Fry the halloumi in a pan until golden brown, then remove from the heat and pour over the syrup.

Cook’s note: Serve with baguette instead of lavash, if you prefer.

MEAT-FREE

WINE: Woolworths Light White Blend