Dorset - - HOOKED WITH HIX -

Chris Chat­field the­bookand­buck­etcheese com­ 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

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