- 225g pack halloumi cheese
- 4 carrots, thinly sliced into rounds
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 50ml extra-virgin olive oil
- pinch of saffron threads
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 100g whole blanched almond
- small bunch coriander, chopped
- 2 tbsp vegetable oil
- 4 slices sourdough bread
- 1 garlic clove, halved
- 12 spring onions, trimmed
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 red chicory, leaves separated
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
Cut the halloumi evenly into 8 slices across the width of the cheese. Heat oven to 200C/180C fan/gas 6. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning. Tip onto a baking tray and roast for 20 mins or until tender and golden. Leave to cool, then tip into a food processor with the almonds and coarsely blitz. Scrape the salsa out into a bowl and add the chopped coriander. Mix well and add more seasoning or lemon juice if needed.
Heat the vegetable oil in a large pan. Thoroughly pat dry the halloumi slices. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden.
While the cheese is cooking, toast the sourdough, then rub one side with garlic. Place a piece of toast on each of 4 plates and top with 2 slices of halloumi. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden. Put 3 spring onions on each halloumi-topped sourdough slice, then generously spoon over the carrot & saffron salsa. Serve with chicory leaves.