ROASTED CARROT HUMMUS, SMOKED HALLOUMI & ONION SEEDS
Chris Chatfield thebookandbucketcheese company.co.uk or call 01202 446177
Makes 20 canapes Ingredients
1 packet smoked halloumi 1 tablespoon onion seeds 1 teaspoon Madras curry spice 1 small bunch watercress 500g carrots peeled and cut into chunks 1 tablespoon olive oil 3 tablespoon tahini 2 tablespoon lemon juice 1 tablespoon olive oil ½ teaspoon sea salt freshly ground black pepper to taste
Place the carrots on a baking tray, drizzle with a tablespoon of olive oil then bake in a hot oven for 30-35 minutes until well roasted. Put the roasted carrots, tahini, lemon juice, remaining olive oil and sea salt into a food processor or blender and blitz until the mixture is very smooth.
Taste, and adjust salt and lemon juice to taste, then add freshly ground pepper.
Dice the halloumi into small squares and coat with the curry spices, toast off the onion seeds until they pop set aside, shallow fry the halloumi until coloured and soft and top with the onion seeds. To serve: using small teaspoons start with a scoop of carrot hummus and top with the halloumi and finish with a spring of the watercress. Use crackers, Melba toast or slices of cucumber as the base if you prefer.
is the brilliant new head chef at the awardwinning Alexandra Hotel & Restaurant, Lyme Regis