Preparation: 15-20 minutes
Cooking: 6-8 minutes
Serves: 4
Halloumi
Ingredients
- 500g Anthos Halloumi
- 20g Everyday Favourites Cornflour
- 200g Romesco Sauce
- 20g Everyday Favourites Flaked Almonds
- 20g Curtis Pistachio Kernels
- 40g Rowse Clear Honey
- 1g Everyday Favourites Crushed Chillies
- 15g Micro Coriander
Method
Cut the halloumi into even size batons and tumble through the cornflour then deep fry until crispy
Spread the Romesco sauce over the plate and top with the cooked halloumi, toasted crushed pistachio, almonds and drizzle with honey mixed with chilli flakes
Finish with micro coriander.
Romesco sauce
Ingredients
- 300g Whole Piquillo Peppers in Brine
- 80g Everyday Favourites Flaked Almonds
- 10g White Garlic String
- 8g Smoked Paprika
- 20ml Sherry Vinegar
- 3g Maldon Sea Salt
- 10g Red Chillies
- 100ml Cold Pressed Rapeseed Oil
Method
Place all the ingredients in a food processor apart from the oil and blend smooth.
Drizzle in the oil and then place in the fridge until required.
