Editor’s note – Whilst officially listed as an appetizer you are of course king/queen of your own kitchen so why not whip up a smaller meal for a hot summer's evening. I find I eat significantly less in the summer months – although you wouldn’t know it! – so much so that I use smaller plates when the mercury hits a certain level. Tempting dishes like this are perfect for when I’m just not in the mood - just the job!
My mezze …
contribution that is
As you've come to expect with me, what follows is my take on a Lebanese mezze dish which formed the appetiser for my class :
Halloumi and pomegranate salad
Serves 6 as an appetiser
50g walnuts, toasted and chopped
250g Halloumi – sliced
salt and black pepper
2 tbsp olive oil
cherry tomatoes, halved
Warm the oil in a frying pan. Season and fry the sliced halloumi for 1-2 minutes each side – set aside and keep warm, add the tomatoes and repeat. Serve in small bowls, sprinkle with walnuts and drizzle with dressing.
Pomegranate Dressing
2 tbsp pomegranate molasses
juice of two limes
2 tbsp sweet chilli sauce
Generous pinch of nigella seeds
1-2 tsps sumac
Mix all the ingredients together. Drizzle over the halloumi and tomatoes.
Serve with warmed mini pitta breads or
rustic bread of your choice
By the way – if you have bottled lime juice in your pantry 2 tbsp of juice = 1 lime.
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