SESAME HALLOUMI WITH ROASTED VEGETABLES AND FIGS

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Frying sliced halloumi in sesame seeds adds crunch and flavour to this dish. The combination of roasted vegetables and figs is surprisingly good, especially when they have a sticky sweet balsamic glaze and are tossed with bitter chicory leaves. To make this more substantial, serve it with roasted chicken, duck, pork or lamb.

SERVES 4

PREP 15 MINUTES

COOK 25 MINUTES

2 red onions, cut into thin wedges

1 red (bell) pepper, deseeded and cut into chunks

1 yellow (bell) pepper, deseeded and cut into chunks

olive oil, for drizzling

8 fresh figs, halved

3 tbsp balsamic vinegar

2 tsp brown sugar, e.g. Demerara

30g (1oz/¼ cup) chopped walnuts

250g (9oz) halloumi, cut into 8 slices

5 tbsp white sesame seeds

2 tbsp olive oil

2 large heads white or red chicory (Belgian endive), thickly sliced

sea salt and freshly ground black pepper

lemon wedges, to serve

Preheat the oven to 200°C (180°C fan)/400°F/gas 6.

Put the red onion and peppers in a large roasting pan and drizzle with olive oil. Roast in the oven for 10 minutes and then add the figs. Drizzle them with olive oil and sprinkle the balsamic vinegar and sugar over the top.

Return to the oven for 10 minutes and then add the walnuts. Roast for about 5 minutes until the figs and vegetables are tender and starting to get sticky and caramelised.

Meanwhile, press the halloumi into the sesame seeds to lightly coat both sides. Heat the olive oil in a large frying pan (skillet) set over a medium heat and fry the halloumi for 2–3 minutes each side until crisp and golden brown. Remove and drain on kitchen paper (paper towels).

Stir the chicory into the roasted figs and vegetables and season to taste. Divide among four serving plates and top with the sesame halloumi. Eat immediately before the halloumi cools down.

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VARIATIONS

•  Vary the vegetables for roasting – courgettes (zucchini), bulb fennel and aubergines (eggplants) all work well.

•  Use torn radicchio leaves if you can’t get chicory.

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