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Pistachio & cardamom halva

SERVES 10 12 PREP 10 mins plus overnight setting COOK 20 mins EASY V

olive oil, for the tin

50g pistachios

8 cardamom pods, seeds removed 250g tahini

1/2 tsp vanilla extract

1/2 tsp ine sea salt

230g caster sugar

1 Oil a loaf tin, then line it with cling film, leaving some overhanging.

2 Roughly chop the pistachios, then grind the cardamom seeds using a pestle and mortar until fine. Tip into a mixing bowl with 30g of the pistachios, the tahini, vanilla and salt, and beat until smooth.

3 Put the sugar and 75ml water in a saucepan and gently bring to the boil over a medium heat. Gently swirl the pan – do not stir. Once it starts to bubble, reduce the heat to low and simmer for 12-15 mins until you have a thick syrup.

4 Add the tahini mixture to the pan and quickly beat together to make a smooth paste. Try not to overwork it as this will make the halva crumbly. Spoon it into the tin and press on the remaining pistachios. Leave to cool, then cover with the cling film and chill overnight to set.

GOOD TO KNOW vegan • gluten free

PER SERVING (12) 237 kcals • fat 14g • saturates 2g • carbs 20g • sugars 20g • ibre 3g • protein 5g • salt 0.2g