go veggie

YOU DON’T NEED MEAT TO MAKE A MEAL OF IT...

HALLOUMI WITH SPICED PICKLED RASPBERRIES serves 2

●100g day-old sourdough, sliced

● 1 clove garlic, halved

● 5tsp olive oil

● 150g halloumi, cut into 6 slices

● Mixed salad leaves For the pickled raspberries:

● 100ml cider vinegar

● 1 star anise

● 4 peppercorns

● ½tsp fennel seeds

● Pinch chilli flakes

● 1tbsp sugar

● 100g raspberries

● 3 radishes, thinly sliced

● ½ small red onion, thinly sliced STEP 1 Preheat the oven to 200°C/fan 180°C/gas mark 6. Warm the vinegar, star anise, peppercorns, fennel, chilli and sugar until the sugar dissolves. Cool, then add the raspberries, radishes and onion. Marinate for at least 20 mins, until the vinegar turns pink. STEP 2 Rub the sourdough with garlic, cut into cubes, drizzle with 3tsp of oil and bake for 5 mins. STEP 3 Heat the remaining oil, add the halloumi and cook for 3-4 mins, turning once. STEP 4 Top the leaves with the halloumi, pickles, croutons. Serve.