Possibly the most perfect brunch recipe. Here, marinated halloumi cubes team up with a roasted red pepper spread, honey and fresh parsley leaves. Bliss.
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Serves
4
Halloumi
Cinnamon
Ground Coriander
Cumin
Lemon
Roasted Red Pepper
Walnut
Honey
Garlic Clove
Parsley
Sourdough
Olive Oil
Salt
Black Pepper
Serves
4
Halloumi
Cinnamon
Ground Coriander
Cumin
Lemon
Roasted Red Pepper
Walnut
Honey
Garlic Clove
Parsley
Sourdough
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 180°C and add the walnuts to a baking tray. Cook for 8-10 mins until golden and toasty. In the meantime, dice the halloumi into 2cm pieces. Mix the halloumi with the cinnamon, ground coriander and 2 tsp cumin, then zest in the lemon, setting aside for later.
Step 2.
For the red pepper spread, add drained roasted red peppers to a blender along with 200g of your toasted walnuts, ½ tsp of cumin, garlic and the juice of 1 lemon. Blend until smooth, then taste and season with salt and pepper.
Step 3.
Toast the bread and pick the parsley leaves. Heat a frying pan over a medium heat with 2 tbsp of olive oil, add the halloumi, cooking on both sides for 2-3 mins until nice and golden, before adding the honey and tossing to coat. Spread the roasted pepper mixture onto the toast and top with the halloumi. Drizzle with extra honey, scatter with parsley.
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